French-Style Sourdough Crêpes

Whisper-thin and wonderfully flexible, these crêpes are a charming way to use sourdough discard — equally suited to sweet or savory moments.

At a Glance

• Loaf Style: Sourdough discard flat crêpe

• Skill Level: Beginner

• Total Time: ~1½ hours (includes rest time)

• Prep Time: ~10 minutes

• Yield: 10–12 crêpes

• Hydration: N/A

• Bake Temp: Medium stovetop heat

• Baking Vessel: 8- to 10-inch nonstick or seasoned crêpe pan

Ingredients

• 100g sourdough discard (unfed)

• 125g all-purpose flour

• 2 large eggs

• 300ml whole milk

• 30g unsalted butter, melted (plus extra for the pan)

• ¼ tsp fine sea salt

• Optional: 1 tsp sugar + ½ tsp vanilla extract (for sweet crêpes)

Instructions

Make the Batter
1. In a large bowl, whisk together eggs and milk. Add sourdough discard and whisk until smooth.
2. Gradually add flour and salt, whisking to combine.
3. Stir in the melted butter (and vanilla/sugar, if using).
4. Let the batter rest at room temperature for at least 30–60 minutes. It should be silky and pourable — like light cream. Thin with 1–2 tbsp of milk if needed.

Cook the Crêpes
5. Heat a crêpe pan or nonstick skillet over medium heat. Lightly butter the surface.
6. Pour about ¼ cup of batter into the center and immediately tilt the pan in all directions to spread it thinly.
7. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip gently and cook the other side for 30–60 seconds.
8. Transfer to a plate and repeat with remaining batter, stacking crêpes with parchment or a clean towel between them.

Serve
9. Fill or fold with your choice of toppings:

• Sweet: lemon + sugar, jam, Nutella, whipped cream, or fruit compote

• Savory: ham + gruyère, mushrooms + herbs, smoked salmon + crème fraîche

Visual Cues

• Crêpes should be lightly speckled and golden on one side, pale on the other.

• Edges should be slightly crisp; centers flexible but cooked through.

• Texture should be thin and foldable without tearing.

Why This Works

Sourdough discard imparts a subtle depth and elasticity to the crêpes, improving flavor and structure. A well-rested batter ensures a smooth, lump-free result that cooks up beautifully every time.