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.
This post contains affiliate links, which means we may make asmall commission at no extra cost to you. See full disclosure here.
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:
- 1/2 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
- 1/2 cup all purpose flour
- 3/4 cup milk
- 1/4 tsp salt
- 2 tbls maple syrup
- 1 tsp vanilla
- 1 tbls butter for skillet
Ingredients for Strawberries and Creme Filling:
- fresh strawberries
- 4 oz cream cheese
- 1 cup whipping cream
- 1/4 cup maple syrup
- 1/2 tsp 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 1/4 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:
What are crepes?
Crepes are an very thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam to Nutella to bacon and cheese.
According to the stories told about where crepes originated from, the first crepe was an accident. A 13th century housewife made the first crepe by accidentally spilling some buckwheat porridge onto a flat cooking stone. Other sources put crepes on an earlier timeline, but I like that one.
What other fillings could I use for this sourdough crepe recipe?
My favorite fillings to eat these with is whipped cream and any fruit, but here are some other sweet fillings you can use:
- Nutella and bananas or strawberries
- peanut butter and bananas and roasted nuts
- peanut butter and jelly
Savory fillings:
- sauteed mushrooms, onions, spinach, and mozzarella
- bacon and cheddar
- smoked salmon and cream cheese
- ham and cheese
- Spinach and Feta
Can I freeze these?
Yes, you can stack these with a piece of parchment paper in between each one and put them in a large Ziplock bag and freeze. Reheat in microwave or on skillet.
Can I make this batter ahead of time?
Yes, but the longer it sits the more sour it tastes. I think it tastes best between 12-24 hours.
Why are my crepes rubbery?
Rubbery crepes can result from overmixing the batter or cooking them at too low a heat. Mix the batter just until combined and ensure your pan is heated to medium or medium-high before adding the batter.
How do I keep the crepes warm while cooking the rest of the batch?
Stack cooked crepes on a plate and cover them with a clean kitchen towel or keep them in a warm oven (around 200°F or 95°C) until all the crepes are cooked and ready to serve.
What can I do if my crepes are too thick?
If your crepes are too thick, thin the batter with a bit more milk until it reaches the consistency of heavy cream. Also, ensure you are spreading the batter quickly and evenly when pouring it into the pan.
What are some variations for the crepe batter in this sourdough crepe recipe?
You can add flavorings to the batter, such as vanilla extract or a bit of sugar for sweet crepes, or herbs and spices like thyme or garlic powder for savory crepes. Adjust the seasonings based on your desired filling.
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
Best Sourdough Crepes with Strawberries and Creme
Ingredients
- 1/2 cup sourdough starter
- 3 tbsp melted butter
- 2 eggs
- 1/2 cup all purpose flour
- 3/4 cup milk
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp butter for skillet
strawberries and creme
- fresh strawberries
- 4 oz cream cheese
- 1 cup whipping cream
- 1/4 cup maple syrup
- 1/2 tsp 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 1/4 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
- 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.
Leave a Reply