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Quick Sourdough Crepes

December 3, 2015

 

 

 

This is another recipe that you can make with straight sourdough starter; no need for fermenting time, as there is no additional flour.  Because my starter is a whole grain Einkorn starter, I feel great about these 100% whole grain crepes.  The flavor of whole grain Einkorn is so mild, you would never know from the look, texture, or taste that these crepes are whole grain.     

 

  • 3 Eggs, Beaten 

  • 1 1/2 Cups 100% Hydration Sourdough Starter  *See Tips below

  • 3 Tbsp. Melted Butter

  • 1/4 tsp. Salt

  • 1 Tbsp. Honey, or Maple Syrup, optional.  Add if you feel the crepes are too "sour."

  • 4-6 Tbsp. Milk To Thin  (This all depends on the hydration of your starter, the flour you are using, as well as the method you use ie:  flat crepe maker, dip style crepe maker, or skillet.)  

  1. Whisk the eggs in a bowl add starter, butter, salt and whisk until smooth.  Then whisk in milk a little at a time until you reach the right consistency.  It should be thinner than pancake batter; thin enough to easily swirl around in a skillet.  

  2. Heat a skillet on the stove to medium heat. 

  3. Lift the skillet off of the heat and pour in just enough batter to cover the bottom of the skillet; a circle of batter about half as big as the bottom of the skillet is about right.  As you pour in the batter, quickly swirl skillet around to coat the bottom of the skillet with the batter.  If it does not easiy spread over the bottom of the pan, you will need to add more milk to the batter. 

  4. Cook the first side for about 30 seconds, the edges will begin to look a little dry.

  5. Slip a spatula under the center of the crepe and flip to the other side.  

  6. Cook the second side for about 45 seconds.    

  7. When the crepe is done, place it on a plate and cover it with a kitchen towel.  Continue to do this when each crepe is done.  This will keep them from drying out.  Also, it steams the crepes a bit and softens them.  

  8. If you have left-over crepes, store in an airtight container in the fridge.

  9. If you are using a crepe maker, cook as directed.  

  10. If the crepe sticks to the skillet, coat the bottom of the skillet with a little butter, or oil before adding the batter.  

 

 

TIPS

 

Although this is a great use for excess starter, don't use starter that is old, or the crepes will be too sour tasting.  

 

Use a hand whisk to beat the eggs and other ingredients.  You do not want to introduce too much air into the batter.   

 

You can add 1 tsp. vanilla, if desired for sweet crepes

 

You can make these with any type of flour desired.  Just scoop out a little starter the night before, feed with enough flour and water to make 1 1/2 cups total starter and in the morning it is ready to go.   

 

If you are making savory crepes for something like crepe chips, add 1 tsp. salt. 

 

See this recipe for some yummy chips made with crepes!  

 

 

Variations

 

Tomato Basil

3-4 Tbsp. Tomato Pesto

Dried Basil To Taste

3/4 tsp. Additional Salt

 

  • I like to cook these in a large 12 inch skillet to use for wraps.  They take a bit longer to cook, about 1 minute per side.  

  • If your tomato pesto is really chunky, puree batter in the blender until smooth.  

  • Add the milk to thin at the very end, as the texture of your pesto will affect how much milk you will need; add a tablespoon at a time until the batter is the right consistency.        

 

 

 

 

 

 

 

 

 

 

 

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