Best Sourdough Crepes with Strawberries and Creme
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Sourdough crepe recipe: Discover the best sourdough crepes with strawberries and creme. Perfectly tangy, tender, and ideal for breakfast or special occasions.
This is hands down the best sourdough crepes recipe you will ever come across. I honestly don't know if I'd enjoy crepes that aren't sourdough, because the tanginess of the sourdough in these flat and tender pancakes is just perfection. Served with whipped cream cheese filling and fresh berries, you simply can't not love this French-style pancake. They are simple enough to have for a delicious breakfast any day of the week, and fancy enough to make for guests or special occasions.
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Recipe Overview: Best Sourdough Crepes with Strawberries and Creme
- ⏱ Prep Time: 10 minutes
- 🚨 Ferment Time: 12 hours
- 👩🏻🍳 Baking Time: 10 minutes
- ⏳ Total Time: 12 hours 20 minutes
- 🍞 Serving: 4
- ⚡ Calories: 531 calories per roll
- 🍂 Flavor Profile: Light and tender sourdough crepes with a subtle tang, filled with sweet strawberries and creamy, luscious filling.
- 👌 Difficulty: Medium — requires careful batter handling and delicate crepe cooking.
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Jump to:
- Recipe Overview: Best Sourdough Crepes with Strawberries and Creme
- Why you will love this sourdough crepe recipe:
- Ingredients:
- Ingredients for Strawberries and Creme Filling:
- How to make crepes:
- How to make the filling:
- Tips:
- FAQ's:
- Other Recipes you will love:
- pin for later
- Best Sourdough Crepes with Strawberries and Creme
Why you will love this sourdough crepe recipe:
- Guilt-free: Probably a bit heavy in calories if you use the whipped cream filling but because of the fermentation process and using maple syrup as the sweetener, these tender crepes can be considered healthy!
- Easy: the crepes recipe itself uses simple ingredients and is super easy! You can serve it up just like that with maple syrup and fresh berries, or any other fillings or toppings!
- Versatile: As mentioned above, these thin pancakes are so simple to make they can be an everyday breakfast just plain with maple syrup and berries, and they can be fancified (I'm shocked autocorrect is not underlining this word, I did not know it was actually a word) for special occasions and guests!
Ingredients:
- ½ cup sourdough starter (I use an active sourdough starter but I see lots of people using discard, I have great success with active but you can use discard too)
- 3 tbls melted butter
- 2 large eggs
- ½ cup all purpose flour
- ¾ cup milk
- ¼ teaspoon salt
- 2 tbls maple syrup
- 1 teaspoon vanilla
- 1 tbls butter for skillet
Ingredients for Strawberries and Creme Filling:
- fresh strawberries
- 4 oz cream cheese
- 1 cup whipping cream
- ¼ cup maple syrup
- ½ teaspoon vanilla
- powdered sugar
How to make crepes:
- In a large bowl, whisk together the sourdough starter or discard, flour, melted butter, eggs, milk, maple syrup, salt and vanilla. The maple syrup is optional here, I sometimes don't add it if I know I'll be adding enough sweetness with my filling/toppings. Whisk until the batter is completely smooth. An immersion blender can be used if you can't get out some of the lumps.
- Allow the batter to ferment in the fridge overnight, or 12-24 hours. The batter might get a little thicker as it sits, you want it to be the consistency of heavy cream. If it's thicker than that, thin it out with a little extra milk or water.
- The next day, heat a non-stick skillet over medium-low heat.
- Grease the bottom of the pan with a little butter.
- Using a measuring cup, pour ¼ cup of batter onto the skillet. Pick up the skillet and swirl the batter in a circular motion until it spreads into a very thin, even layer.
- Let it cook until the first side is golden brown with crispy edges, 60-90 seconds. Using a large flat spatula, flip the crepe onto the second side and let it cook for another minute.
- Remove from skillet and stack the crepes on a platter.
How to make the filling:
- With an electric whisk or in your KitchenAid using the whisk attachment, whisk the heavy cream until it holds its' shape.
- Remove from bowl and add the room temperature cream cheese to the bowl along with the maple syrup and vanilla, and using the paddle attachment whip it until its smooth.
- Fold together with the whipped cream.
Tips:
- The first crepe is always a tester, it's never pretty. Adjust the temperature if it's too high or low.
- Adjust the batter consistency if needed. If it’s too thick, add a bit more milk. If too thin, add a bit more flour.
- Keep the pan at a steady low-medium heat. Too hot and the crepes will cook too quickly and potentially burn; too cool and they will be pale and might not cook through evenly.
FAQ's:
Crepes are very thin French-style pancakes that can be filled with either sweet or savory ingredients. They’re typically rolled or folded and can be served with anything from fruit and Nutella to eggs, cheese, or meat.
Sweet options include whipped cream and fruit, Nutella with bananas or strawberries, or peanut butter with banana. For savory crepes, try fillings like sautéed mushrooms and spinach with cheese, ham and cheese, smoked salmon with cream cheese, or bacon with cheddar.
Yes—the batter actually benefits from resting in the fridge for 12–24 hours, which helps develop flavor. Any longer and the sourdough flavor will become more pronounced.
Yes. Stack them with parchment paper between each crepe, store in a freezer bag, and freeze. Reheat in a skillet or microwave when ready to serve.
This usually happens if the batter is overmixed or the heat is too low. Mix just until smooth and cook on medium to medium-high heat.
Thin the batter with a little milk until it’s about the consistency of heavy cream, and make sure you’re swirling it quickly in the pan for a thin layer.
Stack them on a plate and cover with a clean kitchen towel, or keep them in a warm oven (around 200°F) until ready to serve.
Yes! Add vanilla or a little sugar for sweet crepes, or herbs and spices like garlic powder or thyme for savory versions.
Other Recipes you will love:
- Best overnight sourdough pancake recipe {so fluffy!}
- Best pull apart sourdough monkey bread recipe
- Roasted garlic and rosemary sourdough bread recipe
pin for later
Best Sourdough Crepes with Strawberries and Creme
Equipment
- 1 large bowl
- 1 Whisk
- 1 Non stick skillet
- 1 Electric whisk or kitchen aid with whisk attachment
Ingredients
- ½ cup sourdough starter
- 3 tablespoon melted butter
- 2 eggs
- ½ cup all purpose flour
- ¾ cup milk
- ¼ teaspoon salt
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 tablespoon butter for skillet
strawberries and creme
- fresh strawberries
- 4 oz cream cheese
- 1 cup whipping cream
- ¼ cup maple syrup
- ½ teaspoon vanilla
- powdered sugar for dusting
Instructions
How to make crepes:
- In a large bowl, whisk together the sourdough starter or discard, flour, melted butter, eggs, milk, maple syrup, salt and vanilla. The maple syrup is optional here, I sometimes don't add it if I know I'll be adding enough sweetness with my filling/toppings. Whisk until the batter is completely smooth. An immersion blender can be used if you can't get out some of the lumps.
- Allow the batter to ferment in the fridge overnight, or 12-24 hours. The batter might get a little thicker as it sits, you want it to be the consistency of heavy cream. If it's thicker than that, thin it out with a little extra milk or water.
- The next day, heat a non-stick skillet over medium-low heat.
- Grease the bottom of the pan with a little butter.
- Using a measuring cup, pour ¼ cup of batter onto the skillet. Pick up the skillet and swirl the batter in a circular motion until it spreads into a very thin, even layer.
- Let it cook until the first side is golden brown with crispy edges, 60-90 seconds. Using a large flat spatula, flip the crepe onto the second side and let it cook for another minute.
- Remove from skillet and stack the crepes on a platter.
How to make the filling:
- With an electric whisk or in your KitchenAid using the whisk attachment, whisk the heavy cream until it holds its' shape.
- Remove from bowl and add the room temperature cream cheese to the bowl along with the maple syrup and vanilla, and using the paddle attachment whip it until its smooth.
- Fold together with the whipped cream.
Notes
Tips:
- The first crepe is always a tester, it's never pretty. Adjust the temperature if it's too high or low.
- Adjust the batter consistency if needed. If it’s too thick, add a bit more milk. If too thin, add a bit more flour.
- Keep the pan at a steady medium heat. Too hot and the crepes will cook too quickly and potentially burn; too cool and they will be pale and might not cook through evenly.
