In the midst of this crazy Quarantine I decided that making my own sourdough bread would be a fun project. I started researching how to create a starter, how to properly care for it, and what to do with the leftover…there is wayyyyy more to sourdough than I even imagined! I promise that once my journey in bread making is complete I will share the entire process and recipe with you. In the meantime I wanted to share a quick and easy crepe recipe that is made with just a cup of the discarded starter I made.
Crepes are a beautifully delicate French “pancake” that is so thin it can be rolled with any filling (think sweet or savory). As a little girl my Grandma would occasionally make crepes for dinner and it was always a favorite of mine. We would fill them with strawberries, applesauce, and my personal favorite, sour cream with a cinnamon sugar mix and a touch of maple syrup (drooling right now). It always felt like such a special treat when crepe night rolled (no pun intended) around but in reality crepes are an easy and inexpensive option for any meal of the day.
To make these sourdough crepes I started with 1 cup of my discarded “starter” which I placed in my Kitchenaid stand mixer with the paddle attachment (a hand mixer will also work for this). I added 3 eggs and beat the mixture on medium until the sticky sourdough starter broke down and created a thin mixture. While my mixer was doing the hard part I preheated my nonstick pan on medium low heat. I then added 1 teaspoon of vanilla and 2 teaspoons of Almond-Coconut milk to be sure the mixture was the perfect consistency (it should be thinner than a traditional pancake mix).
Once the consistency is perfect it’s time to spray your preheated pan with a cooking spray (I prefer a coconut oil but olive oil or avocado oil will also work). You’ll want to transfer the batter from your mixing bowl into a measuring cup for easier pouring into the pan and begin cooking your crepes by pouring 1/4 cup of the batter into your hot pan and carefully swish the batter around to coat the entire bottom of your pan. Once the top of the crepe looks cooked (about 2-3 minutes depending on your stove) use a large spatula to carefully flip it over and cook for an additional minute. Repeat until all your batter is used.
We topped our breakfast crepes with a coconut sugar & cinnamon mix plus a little organic maple syrup and they were absolute heaven!
If you decide to try these be sure to tag me in your posts so I can see them!
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