This sourdough crepes recipe makes for a super easy breakfast. All you need are 5 simple ingredients and your choice of fillings to make this healthy, delicious recipe. It’s perfect for an everyday breakfast or a special occasion!
I love an easy, nutritious breakfast recipe. a sourdough Dutch baby pancake, Instant pot yogurt with sourdough granola and berry kefir smoothies are some of our favorites.
This is another one of my go-to recipes that I’ve been making just about daily for my kids, but this would also make an amazing weekend breakfast. The best part is, it’s a great way to get all the healthy nutrients and protein from eggs, even when they are just ‘over’ eating eggs. Combine it with the benefits of sourdough, and you have a nearly perfect breakfast.
Our favorite way to serve these homemade crepes is loaded with all of our favorite fillings. Serve them with some healthy hot chocolate and perfect sunny side up eggs for a tasty and nutritious breakfast your whole family will love. This sourdough crepe recipe might just become a staple in your breakfast rotation!
Why You’ll Love This Recipe
Easy – This easy recipe comes together super fast with only a handful of pantry staples. It makes for a delicious, simple, homemade breakfast.
Sourdough starter – This recipe is a delicious way to use up extra discard, which is great if you are an avid sourdough baker. It’s also great if making sourdough baked goods seems intimidating. The process is simple, with no waiting, kneading, or starting the night before. Just mix the recipe together and pour into pans.
Versatile – The filling options for these crepes are endless, from savory toppings to sweet toppings. This makes this recipe a great base for any combination you can think up!
Ingredients for Sourdough Crepes
Eggs – we use organic pasture-raised whenever possible (from our own laying hens).
Sourdough starter – You can use active starter or discard for this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Cast iron skillet, a nonstick pan, or crepe pan
- Stand mixer or electric hand mixer
Recipe Modifications and Variations
There are so many tasty toppings and fillings you could choose to go with these tender crepes. Listed below are a few ideas that may help inspire you!
- Whipped cream cheese filling (see the instructions and ingredients for this below).
- Whipped cream
- Chocolate chips
- Fruit – fresh berries, bananas, pineapple, apples, etc.
- For savory fillings, add sautéed mushrooms, onions, spinach, and cheese. You could even add some bacon or black beans.
- Nut or seed butters such as peanut butter, almond butter, or cashew butter. Nutella is also a really popular filling with whipped cream and strawberries.
- Or, you could try it the French way: with some fresh lemon juice and a sprinkle of sugar.
How to Make Sourdough Crepes
Step 1: Preheat cast iron skillets and melt a little butter in them.
Mix together sourdough starter, eggs, milk, and salt in a large bowl.
Step 2: Add melted butter and mix until smooth.
Step 3: Pour crepe batter into hot skillets, about half a cup per skillet, and use spatula to spread out batter into a thin pancake.
Allow to cook until almost completely cooked through, and then flip. This will help them not break.
Step 4: Allow to cook for 1-2 more minutes and then place on a plate.
Step 5: To make the filling, mix together softened cream cheese with maple syrup and vanilla until smooth.
Step 6: Whip heavy cream in a stand mixer or with an electric hand mixer until stiff peaks form, then fold in with the cream cheese mixture.
Tips
- This recipe is so simple, and utilizes sourdough starter discard to get all those nutritious fermented grains. If you don’t have a sourdough starter on hand, you can learn how to make a sourdough starter in this post.
- I always cook with my cast iron skillet. If you are new to cast iron cooking, one of the keys is that you want the pan nice and hot before adding in the crepes. They will stick if the pan is too cool. You can learn more about cast iron cooking in this post or check out my podcast episode all about cast iron.
- For best results, make sure that you are making the crepes thin so they don’t stick. I will add about a 1/2 cup of the crepe batter to the cast iron skillet, and then use a spatula to spread out the mixture thinly and evenly. Make sure the crepe is just about fully cooked before you flip it. If you flip it early, it will break.
Recipe FAQs
Store leftover crepes in an airtight container in the fridge for up to 4 days. Or freeze for up to two months. I like to place a piece of parchment between the thin pancakes to prevent them from sticking.
Usually we serve and eat them right away, but you can keep them warm in a 200-degree oven in a baking dish. Just stack them on top of each other and cover the baking dish.
Only add a small amount of crepe batter to your pan. You want your crepes to be thin to avoid a rubbery texture that can happen when too much batter is added. Adding the sourdough crepe batter to a hot preheated pan also helps them to cook better. Adding a little butter to the pan helps them not to stick and adds delicious flavor as well.
More Sourdough Recipes from the Farmhouse
- Sourdough Pumpkin Cobbler Recipe
- Breakfast Pizza Recipe With Sourdough Crust
- Sourdough Donuts With Cinnamon Sugar
- Sourdough Pumpkin Cobbler Recipe
- Best Chicken Pot Pie Recipe With Sourdough Biscuits
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Crepes
Ingredients
Crepe Ingredients
- 8 eggs
- 1 cup starter
- 3 tablespoons melted butter
- 1/4 teaspoon salt
- 3/4 cup milk
Whipped Cream Cheese Filling Ingredients
- 4 ounces cream cheese
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 pint whipping cream
Instructions
- Preheat cast iron skillets and melt butter in them.
- Mix together sourdough starter, eggs, milk, and salt.
- Add melted butter and mix until smooth.
- Pour crepe batter into hot skillets, about half a cup per skillet, and use spatula to spread out batter into a thin pancake.
- Allow to cook until almost completely cooked through, and then flip. This will help them not break.
- Allow to cook for 1-2 more minutes and then place on a plate.
- To make the filling, mix together room temperature cream cheese with maple syrup and vanilla until smooth.
- Whip heavy cream until stiff peaks form, then fold in with the cream cheese mixture.
Notes
- Preheating is a must; the crepes will stick to your cast iron skillet if the pan is cold.
- Also, make them thin so they don't stick. I will add about a 1/2 cup of the crepe batter to the cast iron skillet, then use a spatula to spread out the mixture thinly and evenly.
- Make sure the crepe is just about fully cooked before you flip it. If you flip it early, it will break.
I usually get four cast iron skillets going to make the crepe-making process super fast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very yummy! Super easy
These are amazing and so easy to make!
We really enjoy these in the spring and summer when are hens are laying extra eggs and we get tired of scrambled eggs,poached eggs,eggs in a nest etc. These are great with all the fillings you mentioned!
One part says a dozen eggs to 2c starter and another says 8 eggs to 2c starter. Which is it?
it’s awesome!
All three of my kiddos loved this, and I loved sneaking 8 eggs into breakfast since my oldest is an egg hater 😉 it’s definitely on the weekly breakfast rotation for the foreseeable future
I made the quick “unofficial” version, filling each crepe with different leftovers. So good!! Who knew broccoli in a quick-crepe could be my new favorite breakfast?
We made salmon crepes, and rice pilaf + peppered broccoli crepes from last night’s leftovers; shaved pork and pickled spinach crepes from leftovers (these were another favorite); we even used up a soft tomato with some French fried onions – so yummy!
I live in the UK and love to read your blog and posts about what seems to me to be an idyllic life.
I am trying to get going with sourdough but it confuses me with the adding and discarding – do you HAVE to discard? Can’t you just add in daily for the five days and then use it to make stuff until you have only a bit left and the start to feed it again?
You make everything look so easy!!
Yes! That’s how I do it! I just keep feeding it in a large container and use it on pancakes or pizza crust when I have enough. I use sourdough often.
If I want to take a break from feeding it for a couple to a few days, I cover and place in the fridge( after it’s been fed and active).
Oh and I always leave a small amount in the bowl after making something to keep my sourdough going, so I never technically have dicard to get rid of.
So you described it soy on! Lisa’s recipes have taught me so much about utilizing sourdough! Thank you, Lisa and all who help you keep this going!
Love this recipe! My oldest daughter (7) isn’t the biggest fan of sourdough. I’ve been trying to “convert” most things over to whole grains and things like sourdough but it’s been hit or miss. She LOVES these! We all did 🙂 thank you so much for sharing!
We all enjoyed this recipe.