Sourdough Blender Crepes

5 from 4 votes

Quick, easy and delicious these sourdough blender crepes can be whipped up in no time. Use up your sourdough discard and make delicious crepes. You're going to love them!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American, French

Servings: crepes

Author: Amy Coyne

Equipment

blender
10-12 inch frying pan

Ingredients

Sourdough Blender Crepes

3 large eggs 150 grams
120 grams sourdough discard about 1/2 cup
70 grams all-purpose flour or freshly milled, whole wheat flour, about 1/2 cup
240 grams milk about 1 cup
60 grams water about 1/4 cup
20 grams honey about 1 Tablespoon
4 grams vanilla extract about 1 teaspoon
3 grams salt about 1/2 teaspoon
30 grams unsalted butter, melted about 2 Tablespoons
unsalted butter for the frying pan

Crepe Toppings

whipped cream
fresh fruit
powdered sugar
unsalted butter
maple syrup
savory toppings (meat, cheese, spinach, etc...)

Instructions

Pre-heat a frying pan over medium-low heat.
Add ingredients to a blender: eggs, sourdough discard, flour, milk, water, honey, vanilla extract, salt and unsalted butter. Blend together all the ingredients for about a minute until completely combined.
Add a little butter to the pan, just enough to coat it. Once the butter has melted, pour some crepe batter into the pan. Lift the pan up and swirl the batter around the pan until it covers the entire pan. Cook about 1-2 minutes without touching the crepe. Once the crepe is mostly cooked, flip it and cook for 30 seconds to a minute on the other side. Repeat with remaining batter, buttering the pan and frying each crepe until cooked through.
Top crepes with strawberries, syrup, whipped cream or anything else you would like and serve warm. Enjoy!

Notes

Sourdough Discard: In order to avoid a strong sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.

Long Ferment Option: If you want to long-ferment these sourdough blender crepes, let the batter sit at room temperature for a few hours or mix the batter up the day before and keep in the refrigerator overnight.

Nutrition