There are some recipes that feel fancy… and then there are recipes that quietly make you feel like you have your life together. These sourdough discard crêpes are the second kind.
They’re thin. Delicate. Slightly buttery. Lightly sweet. And somehow they taste like something you ordered at a little café — even though you made them in your own kitchen, probably still in pajamas. And the best part? They use unfed sourdough discard.
No waste. No complicated techniques. No overnight proofing. Just a blender, a skillet, and a little patience while the batter rests. If you’ve been feeding a sourdough starter and wondering what to do with the discard piling up in your jar… this might be your new favorite answer.
Jump to:
Why You’ll Love This Recipe
It uses unfed discard.
No need to time this around a feeding. Straight-from-the-fridge discard works beautifully.
The blender does the work.
No whisking. No lumps. Just blend and go.
They’re soft, not rubbery.
That 20–30 minute rest time? It makes all the difference.
They cook fast.
Each crêpe takes under a minute per side. Breakfast (or dessert) comes together quickly.
They feel elegant but are secretly easy.
Once you cook one or two, you’ll get the rhythm — and it becomes almost therapeutic.
Endless filling options.
Sweet or savory, breakfast or dessert — these crêpes flex to whatever mood you’re in.
Ingredient Breakdown
Let’s talk about why this simple list works so well.
Sourdough discard (unfed is perfect)
The discard adds a subtle tang and depth without overpowering the flavor. It also contributes structure and tenderness.
Whole milk
Whole milk gives the batter richness and flexibility. It keeps the crêpes soft and pliable instead of dry.
Eggs
Eggs are essential in crêpes. They create structure while keeping the texture tender and light.
Melted butter
Adds flavor and helps prevent sticking. It also gives the crêpes that delicate, almost silky finish.
Sugar
Just enough sweetness for balance — especially if you’re using these for sweet fillings.
Salt
Enhances flavor and balances the sweetness.
Vanilla extract
Adds warmth and depth. Subtle, but noticeable.
All-purpose flour
Just enough flour to hold everything together while keeping the batter thin and pourable.
Instructions
- Step 1: Combine in a blender all ingredients as directed in instructions, blending in flour last. Allow to rest for 30 minutes.
- Step 2: Heat your non-stick pan and lightly butter. Allow to cook for 45 seconds on one side and then another 30 seconds on the other. Serve warm.
Step-by-Step Tips for Perfect Crêpes
This recipe is simple — but the details matter.
Blend the base
In a blender, combine:
- Sourdough discard
- Milk
- Eggs
- Melted butter
- Sugar
- Salt
- Vanilla
Blend until smooth and creamy.
You shouldn’t see streaks or lumps — it should look silky.
Add the flour
Add the flour and blend again just until combined.
Don’t over-blend here. Once it’s smooth, stop.
The batter should look thin and pourable — like heavy cream.
If it feels thick, add 1–2 tablespoons milk and blend briefly.
Let it rest (this is important)
Let the batter rest at room temperature for 20–30 minutes.
Here’s why it matters:
- Hydrates the flour
- Relaxes gluten
- Improves spread in the pan
- Prevents rubbery texture
This step transforms the texture.
Heat your pan properly
Use a nonstick skillet or crêpe pan over medium heat.
Too hot and they’ll brown too fast.
Too cool and they won’t spread evenly.
Lightly butter the pan
Wipe a small amount of butter over the surface, then wipe excess away with a paper towel.
Less is more here.
Pour and swirl
Pour about ¼ cup batter into the center of the pan.
Immediately lift and swirl the pan in a circular motion to spread the batter into a thin layer.
Work quickly — it sets fast.
Cook briefly
Cook for 45–60 seconds.
You’ll see:
- Edges lifting slightly
- Surface looking set
- Light golden spots forming underneath
Flip gently and cook the second side for 20–30 seconds.
Stack and repeat
Transfer to a plate and continue cooking the remaining batter.
Stacking them keeps them soft and warm.
Filling Ideas (Sweet + Savory)
One of my favorite things about these crêpes is how versatile they are.
Sweet Ideas
- Strawberries + whipped cream
- Nutella + banana
- Lemon juice + powdered sugar
- Vanilla yogurt + berries
- Peanut butter + chocolate drizzle
Savory Ideas
- Scrambled eggs + cheese
- Ham + Swiss
- Spinach + goat cheese
- Smoked salmon + cream cheese
- Sautéed mushrooms + herbs
They fold beautifully — roll them, fold into quarters, or wrap burrito-style.
Why This Recipe Works
There’s a reason this formula is so reliable.
The sourdough discard adds depth without heaviness.
It creates a subtle complexity that plain crêpes don’t have.
The blender eliminates lumps.
A smooth batter spreads evenly and creates delicate layers.
Resting time prevents toughness.
Hydrated flour = tender texture.
Low flour ratio keeps them thin.
Crêpes should never feel bready. These stay soft and flexible.
Storage & Make-Ahead Tips
Crêpes are surprisingly make-ahead friendly.
To store:
- Refrigerate stacked in an airtight container up to 3 days
- Separate layers with parchment if needed
To reheat:
- Warm gently in a skillet
- Or microwave 10–15 seconds
To freeze:
- Stack with parchment between each crêpe
- Wrap tightly
- Freeze up to 2 months
Thaw overnight in the fridge.
FAQs
Can I use fed starter instead of discard?
Yes, but the flavor will be slightly milder. Discard gives a more noticeable tang.
Why are my crêpes rubbery?
Usually from skipping the rest time or using too much flour.
Why are they tearing?
They may be too thin, or the pan might not be hot enough before pouring.
Can I make this dairy-free?
You can substitute milk with a neutral plant milk and butter with a mild oil or dairy-free butter.
Can I double this recipe?
Absolutely. Just blend in batches if needed.
Final Thoughts
There’s something quietly magical about flipping a crêpe. The swirl. The quick lift of the edge. That delicate golden underside.
These sourdough discard crêpes feel special — but they’re built from simple pantry staples and the discard you might otherwise throw away. They’re the kind of recipe that makes an ordinary morning feel intentional. Whether you fill them with strawberries and cream or scrambled eggs and cheese, they bring that soft, café-style elegance right into your own kitchen.
And once you make them once? You’ll start looking at your sourdough discard jar very differently. This might just become your favorite way to use it.
Soft & Silky Sourdough Discard Crepes
Ingredients
Equipment
Method
- In a blender combine: Sourdough discard, milk, eggs, melted butter, sugar, salt and vanilla.
- Blend until smooth.
- Add the flour and blend again just until combined. The batter should be thin and pourable — like heavy cream.
- If it feels thick, add 1–2 tablespoons milk.
- Let the batter rest 20–30 minutes at room temperature. (Why this matters: Hydrates the flour, relaxes gluten, prevents rubbery crepes, improves spread in the pan)
- Heat a nonstick skillet or crepe pan over medium heat.
- Lightly butter the pan (wipe excess with a paper towel — less is more).
- Pour about ¼ cup batter into the center of the pan.
- Immediately swirl the pan to spread the batter into a thin circle.
- Cook for 45–60 seconds then flip and cook the second side 20–30 seconds.
- Transfer to a plate and repeat.
Notes
Reduce the sugar and omit vanilla if desired. Rest the batter.
Letting the batter rest for 20–30 minutes hydrates the flour and relaxes gluten, which prevents rubbery crêpes and helps them spread evenly in the pan. The batter should be thin.
It should look like heavy cream. If it thickens after resting, add a splash of milk and stir gently before cooking. Use medium heat.
Too hot and they brown before fully setting. Too cool and they won’t spread properly. Lightly butter the pan.
Wipe excess butter out with a paper towel. A thin coating is all you need. First crêpe test.
The first one is often your “practice crêpe.” Adjust heat and swirl speed as needed.
Related
Looking for other recipes like this? Try these:
Pin to Pinterest
