Best Sourdough Crepes with Strawberries and Creme
Sourdough crepe recipe: Discover the best sourdough crepes with strawberries and creme. Perfectly tangy, tender, and ideal for breakfast or special occasions.
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.
Nutrition
Calories: 531kcalCarbohydrates: 44gProtein: 10gFat: 35gSodium: 303mgFiber: 1gSugar: 23g
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