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.
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)
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!!