Sourdough Crepes - The Gingered Whisk

Thursday, June 20, 2013

Sourdough Crepes



Sourdough Crepes

Crepes get this reputation for being super fancy, finicky and funky to make at home. But what the fancy French shops that sell them don't want you to know is that as long as you have the right equipment, they are sooo easy to make! And the right equipment includes plenty of melted butter, a pastry brush, a non-stick skillet and some awesome twirly wrist action. The cool part is that these even take less time to make than pancakes!

Sourdough Crepes


I have decided I love crepes, maybe almost as much as I love pancakes, which is saying something. I mean, they kind of are thin pancakes that you can fill! We had a fun crepe bar with an array of fillings - peanut butter, biscoff, nutella, strawberries, blueberries, bananas and scrambled eggs. And then we had fun stuffing ourselves silly. And the fact that they were sourdough makes them even cooler - they lended a slight sourdough tang, but it wasn't overpowering.

Sourdough Crepes


Sourdough Crepes


by The Gingered Whisk
Prep Time: 40 minutes
Cook Time: 15 minutes
Keywords: skillet breakfast dessert sourdough
Ingredients (10 crepes)
  • 1 cup sourdough starter
  • 2 eggs
  • 1/4 cup whole milk
  • pinch of sea salt
  • 2 TBSP butter, melted and slightly cooled + 6 TBSP more for cooking
  • 1 TBSP sugar (you can leave this out if you are making savory crepes)
Toppings of your choice
    Instructions
    In a blender mix all ingredients till smooth and combined.
    Add enough milk to get a thin batter, similar to that of double cream or whipping cream. Too thick and they won't run and you get glops that are neither pancakes nor crepes.
    Let the crepe batter rest for at least half an hour in the fridge for better results.
    Heat a 9" frying pan over medium heat, before adding a tsp of butter.
    Once melted, pour in about 1/4 cup of batter, swirling and tilting the pan so it runs to the edges and coats the bottom of the whole pan.
    Let cook for a minute or so till set and the bottom has splotches of light brown, before flipping over (with or without a spatula if you're chef-y) to cook for 30 seconds or so more if you like them slightly crispy.
    Now, slide out of pan and enjoy them with your choice of filling or freeze the extra when cooled.
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     (slightly adapted from Mummy I Can Cook)


    Check out what awesome crepes other people made for Sourdough Surprises here, and don't forget to check the blog in a few days to see what we will be making in July!!


    11 comments:

    1. Yum, your photos are mouthwateringly tempting! Love the idea of a crepe bar.

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    2. I love the crêpe bar idea! The fillings all look so good wrapped up in the crêpes. These were so so good, I loved this project :D

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    3. I love crepes with fruit:) I am always surprised at how easy they are to make~Lynn @ Turnips 2 Tangerines

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    4. I love the idea of a fillings bar! That would be a great idea for a get together.

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    5. A crepe bar! Neat idea for company breakfast! I'll have to remember that!

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    6. I definitely need to try savory next time! The photo with the eggs is making me hungry :)

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    7. I like that you can use unfed starter in this. So much better than discarding!

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    8. The crepe bar sounds fun :-) I was pleasantly surprised at how easy these were!

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    9. I totally want to throw a sourdough crepe party now - what a great idea to have an array of fillings and just go nuts. Yum!!!

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    10. I loved this challenge.
      So easy, tasty and quick!
      Next I want to try making a chocolate version of these, the sour tang with chocolate is bound to be irresistable

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    11. Thank you for this recipe! I'm making some right now.... :D

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