Sourdough Blender Crepes

Sourdough crepes are one of my favorite go-to recipes for using up sourdough discard. The batter is quick to mix up in a blender, the discard adds a dimension of flavor, and the whole family loves them. Fill with sweet jam, powdered sugar or any sweet or savory fillings you like. I grew up eating crepes at least once a week. We loved them for weekend breakfasts, and now I love making them for my own family – especially these sourdough blender crepes.

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Why You’ll Love these Sourdough Blender Crepes

This crepe recipe is simple and easy. Dump all the ingredients in a blender – including your sourdough discard and then pan fry them to perfection. They may take a little practice to get thin and perfect, but boy are they delicious. Quick, easy and uses up your discard, this is a recipe your whole family is going to love. You will love how easy these are to make and you can serve them with whatever toppings you want.

Important Ingredients in Sourdough Blender Crepes

• Sourdough Discard: You can use fresh, bubbly sourdough starter or sourdough discard in this recipe. If you don’t mind a more pronounced sourdough flavor, use refrigerated discard up to a week or two old.  I always use 100% hydration sourdough discard.
• Eggs: Eggs are one of the main ingredients in crepes, making these light, fluffy and full of protein.
• Flour: I love using freshly milled flour in this recipe – soft white wheat is my favorite, but all-purpose works great too.
• Milk: I use 2% or whole milk in this recipe
• Honey: I love the subtle sweetness of honey. Substitute for granulated sugar if desired.
• Unsalted Butter: I always use unsalted butter so I can control the salt content in my baking. Melt the butter in the frying pan before adding it to the blender.
• Water
• Vanilla Extract
• Salt

How to Make Sourdough Blender Crepes

Blend up the Batter

Dump all the ingredients into a blender. While I’m adding the ingredients to the blender I put a 10-12 inch frying pan over medium-low heat and melt butter for the batter. This also serves to coat a frying pan with melted butter, perfect for my first crepe. Blend all the ingredients together until you get a thin batter. Let it sit while the frying pan finishes heating up.

Cook the Crepes

Pour about 1/4 cup of batter into the buttered frying pan. Pick up the pan and swirl the batter around the pan. Add a little more batter if needed to coat the pan. Bake for about 1-2 minutes until the batter has mostly cooked. Take a spatula and flip the crepe over, cooking for another 30 seconds on the other side. If your crepes cook too quickly, decrease the heat. If they are cooking too slow, increase it. It can take a little figuring out to get it just right – but it’s worth it! Butter the pan again and finish cooking until all the crepes are made.

Fill the Crepes

Fill crepes with butter, jam, powdered sugar or any other sweet or savory fillings – cheese, meat, sautéed mushrooms, spinach, whatever you want. With crepes, you have endless possibilities to make for a very fun breakfast, lunch or dinner. Serve warm and enjoy!

Substitutions

• Milk: You can substitute for any dairy-free version
• Butter: Substitute a neutral-flavored oil