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Golden sourdough discard crêpes folded into triangles and arranged on a plate with butter, honey, and fresh blueberries on a rustic wooden table.
Summer Dempsey

Soft & Silky Sourdough Discard Crepes

Soft, delicate sourdough discard crêpes made in the blender for an easy, no-fuss batter. These thin, tender crêpes cook quickly and fold beautifully, with lightly crisp edges and a flexible center. Perfect for sweet or savory fillings, they’re a simple and delicious way to use up sourdough discard for breakfast, brunch, or dessert.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 40 minutes
Servings: 12 Crepes
Course: Breakfast, Dessert
Cuisine: French
Calories: 80

Ingredients
  

  • ½ cup sourdough discard unfed is perfect
  • 1 cup whole milk
  • 2 large eggs
  • 2 TBS melted butter
  • 2 TBS sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour

Equipment

  • Blender
  • Non-stick Pan

Method
 

  1. In a blender combine: Sourdough discard, milk, eggs, melted butter, sugar, salt and vanilla.
  2. Blend until smooth.
  3. Add the flour and blend again just until combined. The batter should be thin and pourable — like heavy cream.
  4. If it feels thick, add 1–2 tablespoons milk.
  5. 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)
  6. Heat a nonstick skillet or crepe pan over medium heat.
  7. Lightly butter the pan (wipe excess with a paper towel — less is more).
  8. Pour about ¼ cup batter into the center of the pan.
  9. Immediately swirl the pan to spread the batter into a thin circle.
  10. Cook for 45–60 seconds then flip and cook the second side 20–30 seconds.
  11. Transfer to a plate and repeat.

Notes

For savory crêpes.
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.