Sourdough Crepes Recipe [Make Them Delicious and Thin!]

Published Categorized as Sourdough Discard Recipes

These sourdough discard crepes make the perfect morning treat. You can top them with anything you like, from Nutella spread to whipped cream, the taste you seek lies within your hands!

Sourdough crepes recipe [delicious and thin]

Table of Contents

What is a Crepe?

Crepes are a thin type of pancake, unlike regular pancakes which are thick and require a leavening agent crepes don’t which is why they’re so thin.

Crepes can be eaten like a pancake, topped with whatever flavorings you like. You can even roll it up and eat it like a wrap!

Benefits of Sourdough

The benefits of sourdough are incredible, emanating from the leavening agent, which is the sourdough starter.

The sourdough starter is crawling with natural yeasts and good bacteria, that help produce beneficial nutrients during fermentation. This makes the sourdough baked products considerably lower in gluten, and easier to digest.

Using a sourdough starter or discard in your recipes permits you to cook or bake quick sourdough treats, with all the fermented benefits.

What Makes Sourdough Crepes So Special?

Sourdough crepes are a lot like ordinary crepes, except that they are made with a very special ingredient – the discard!

Not only are these sourdough crepes super delicious, but they happen to contain multiple sourdough benefits thanks to the inclusion of an unfed sourdough starter.

You can enjoy these with any kind of accompaniment you fancy, from scrambled eggs to cream cheese, these ultra-thin crepes will certainly make a delicious breakfast-time treat.

Due to their super slim nature, you can devour one after another without fear of feeling uncomfortably bloated.

Sourdough crepes recipe [delicious and thin]

What to do If I Have No Discard?

No discard? No problem.

It’s time you started your sourdough journey from the beginning.

You’ll need approximately seven days to fire up your sourdough starter and start collecting discard. Any discard you take before then should be disposed of completely because this is extremely acidic and not suitable to use for any recipe.

Once the seven days are up, and your sourdough starter is active and bubbling, then you can scoop and store the discard until you have enough to cook with. Remember, a portion of the sourdough starter must be discarded before each feed!

For more information on sourdough starters, check out sourdough bread for beginners.

Sourdough Crepes Recipe

The best way to get rid of any sourdough discard without actually throwing it away is through delightful discard recipes. You can quickly make these crepes for breakfast, whether you’re craving a sweet or savory flavor, you’ll love the subtle sourdough tang.

This sourdough crepes recipe makes 8 crepes, enough to feed a large family! Take a look at the recipe below.


  •  ¾ cup all-purpose flour
  • 2 eggs
  • ½ cup of milk
  • ½ cup of water
  • 100g sourdough starter discard
  • 2 tbsp melted butter
  • ¼ tsp salt


  1. In a large bowl, add eggs, milk, water, sourdough discard, and melted butter. Whisk until well combined.
  2. Next, add flour and salt to the mixing bowl, and mix until the ingredients are well incorporated, with no lumps and bumps in the crepe batter.
  3. Let the batter rest while you preheat a non-stick pan over medium heat. Coat the bottom of the pan with some butter or coconut oil. If you’re making savory crepes, you can use olive oil to grease your pan.
  4. Once the pan is nice and hot, pour ¼ cup of crepe batter into the middle of the pan. Add a little more if you want a larger crepe. Lift the pan and rotate it in a circular motion, until the batter spreads out thinly and evenly.
  5. Allow the crepe to cook for 1 ½ minutes on both sides, until golden brown.
  6. Continue this process with the remaining batter until they’re all ready. Place your crepes on a plate, top them with maple syrup or fill them with your favorite fillings. Enjoy!

Tips for the Best Sourdough Crepes

  • For a consistently thin crepe batter, use kitchen scales to measure your sourdough discard.
  • If you don’t plan to eat your sourdough crepes from the moment they’ve left the pan, then you can keep your crepes warm with a pancake warmer, or by stacking them in a glass dish in the oven. Set your oven to low, and place a lid on the baking dish to keep the crepes soft and tender.
  • Any leftovers can be stored in the refrigerator for up to 3 days Stack each sourdough crepe together and keep them covered. Once you’re ready to eat, simply reheat them one by one on the stovetop.

Crepe Filling Ideas

  • Classic whipped cream topped with a handful of chocolate chips.
  • Fruit – sliced strawberries, bananas, blueberries, pineapples, or apples.
  • For savory crepes add sauteed mushrooms, onions, spinach, and cheese.
  • Peanut butter or Nutella, coupled with whipped cream and sweet strawberries.
  • Dribble some fresh lemon juice with a sprinkle of sugar for a tasty treat.

What to Serve With Sourdough Crepes?

Sourdough discard crepes can taste delicious when served on their own, although they’re even better when served with a scrumptious accompaniment. You can plate up your crepes, and spread peanut butter or chocolate all over the super thin pancake, then roll it up and indulge in its sweetened depth.

Alternatively, you can get creative, and load your crepes with sweet or savory ingredients.

Below are some ideas for you to consider:

Chili Jam

One of my favorite crepe toppings is this brilliant and spicy chili jam. I like to spread an even layer of chili jam all over my thin pancake, then roll it up and indulge in its sweet and spicy depth.

The great thing about chili jam is that it’s neither too sweet nor too spicy. In fact, it has the perfect sweet-to-spice ratio, and it seems almost criminal to not consider it as a crepe filling!


Homemade crepes dipped in whipped cream and topped with sliced fruit make the perfect breakfast treat. Choose from sliced bananas, pineapples, mangoes, berries, and more for a tropical punch.

Top your fruits with your choice of sweetener, like honey, or maple syrup for a sweet finish.


Always opt for the best spreads you have. From jams to nut butter, spread them thin or thickly over the sourdough crepes for an absolutely delicious treat.

You can even sprinkle a pinch of powdered sugar, cinnamon sugar, or regular granulated sugar for extra sweetness.

Cream Cheese

If you’re craving a cheesy delight, then spread a thin layer of cream cheese all over your sourdough crepe, for a tangy, cheesy treat.

Sourdough crepes recipe [delicious and thin]

More Sourdough Recipes

If you love sourdough bread then you probably adore sourdough recipes like these.

Whilst the key ingredient is sourdough discard, you can also use an active sourdough starter to bake a variety of sourdough-flavored goodies.

You might want to consider some of the delicious sweet and savory sourdough treats below on the blog.

Delicious Sourdough Crepes

If you enjoyed this sourdough crepe recipe, then you must try our sourdough discard recipes, brimming with sweet and savory sourdough treats that’ll keep your gut happy infinitely!


What Happens if You Bake Sourdough Discard?

Baking with a sourdough discard will help achieve wonderful sourdough-flavored treats. Although a separate leavening agent is required to help lift your batter.

How Long Should The Sourdough Discard Pancakes Be Refrigerated Before Cooking?

You can refrigerate the pancake batter for anywhere between 30 minutes to overnight.

How Long Does Sourdough Discard Last in The Fridge?

A sourdough discard will remain fresh when refrigerated for up to a week.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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