There are times when I can’t or don’t want to bake the sourdough bread weekly. In those cases I still need to feed the sourdough once a week. For these occasions, using the extra surplus sourdough is perfect in this crepes recipe. They are a bit chewier and have a bit of sour taste, but still incredibly delicious.
My inspiration for this recipe was from a friend who got the recipe from this blog.
Sourdough crepes
Waiting time: overnight
Servings: 2-3 people
Difficulty: easy
Ingredients
- 250 g of flour of your choice
- 120 g of sourdough
- 3 eggs
- 20 g of sunflower oil
- 600 ml of oat milk
- a pinch of salt
Directions
- Feed your sourdough according to the usual instructions. I feed mine once a week with integral flour: for 50 g of sourdough, I give it 100 g of water and 100 g of integral flour. If I plan to eat the pancakes on Saturday morning, I start to feed the sourdough on Friday morning.
- Take out on Friday evening 125 g of the sourdough to start your crepes.
- Mix it with the rest of the ingredients: milk, eggs, oil, salt and the flour.
- Leave in the fridge overnight.
- The second day cook the crepes as any other recipe. There are multiple styles – the way I prefer to cook crepes is a a very hot pan, add a drop of oil and cook them on high fire for 1-2 min on each side (depending on the thickness). This way they will not dry out.
- Eat them with your favorite filling. Some of my favorites are:
- savory crepes with sauteed mushrooms with thyme, ham and sour cream
- good quality butter with cinnamon and powder sugar
- smooth plum jam with little to no sugar
