Sourdough crepes

SOURDOUGH CREPE RECIPE

The sourdough discard lingering in the back of your fridge, probably for a few weeks, is perfect for this recipe. Sourdough crepes mix up incredibly quickly, cook in lightning speed, and are very versatile: They can be sweet or savory, for breakfast or dinner, or be customized for a big group or just for two.

Recipe yields 6 - 8 crepes, depending on pan size.

INGREDIENTS

• 1 cup overripe sourdough starter (250 - 275g)
• 2 eggs (about 100g)
• 1/4 cup to 1/2 cup milk (50 - 100g)
• 1/4 cup to 1/2 cup whole wheat flour (35 - 75g)
• 1 tablespoon salt

SOURDOUGH CREPE PROCESS

1. Heat a skillet over medium-high heat (I use a 10-inch cast iron dutch oven top).
2. Measure out the sourdough starter into a medium to large mixing bowl, and then whisk in the eggs and 1/4 cup milk.
3. Whisk in 1/4 cup whole wheat flour and the salt until no clumps remain. It should be a thin batter, so add more flour or milk as required, 1 tablespoon at a time.
4. Once heated, melt a pat of butter on the skillet and swirl it around.
5. Using a  scoop and a heatproof oven mitt, dollop the crepe batter into the pan and swirl it around into a thin layer (I use a 1/3 cup scoop, but the amount of batter needed will vary depending on your skillet size). Work quickly, as it will set fast.
6. Once bubbles have come up to the surface of the crepe, the underside should be firm and beginning to brown. Using a spatula, flip the crepe over to cook the other side.
7. Either cook the second side until golden and then remove and set aside (if you're making many more or want to use them cooled, perhaps for a dessert crepe), or add your fillings to one half of the crepe, fold over the other half and press it down to trap the steam, and remove from the skillet once fully cooked.