Sourdough Discard Crepes

Published: March 22, 2023 • Last Updated: March 22, 2023
Author: Laura
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sourdough discard crepes

Sourdough Discard Crepes are the perfect occasion for a light and delicious breakfast or brunch. Soft, buttery, and slightly sweet, these crepes have an irresistible texture that will make you reach for seconds! They’re easy to make and can be customized with your favorite toppings. Whether you enjoy them savory or sweet, sourdough crepes are sure to be a hit at any meal.

What are crepes?

Crepes are a thin, light pancake-like dish made from wheat flour, eggs, milk, and butter. They can be served both sweet or savory and come in an array of different shapes and sizes. Crepes are typically cooked in a pan on one side for a few minutes until golden brown, then flipped to cook the other side. The crepe batter can also be filled with various ingredients before being cooked. Sweet crepes are often enjoyed with jams, ice cream, or chocolate sauce, while savory crepes are typically filled with cheese, ham, and vegetables.

Why You’ll Love Sourdough Discard Crepes

  • Sourdough discard crepes have a heavenly flavor that is unlike any other kind of pancake or crepe.
  • They are incredibly easy to make, only requiring basic ingredients that most people have in their pantries.
  • The finished product has perfect crisp edges and soft centers–the perfect combination for a delicious breakfast treat!

Ingredients Needed

  • Start your sourdough crepes with the discard starter, which is the leftover mixture from a previous batch of sourdough starter. It gives the crepes a special flavor and texture that you won’t find in any other kind of pancake or crepe.
  • Next, crack two eggs into the batter and beat until combined. This adds structure and stability to the crepes so they will hold their shape during cooking.
  • Dairy or non-dairy milk can be used to add richness and moisture to the crepes. For an extra special treat, try using buttermilk for added flavor.
  • Melt some butter and let it cool before adding it to your crepe batter. Adding melted butter helps create those perfect crisp edges on your finished product.
  • Honey adds sweetness to your sourdough crepes, perfect for an indulgent brunch treat with seasonal fruits and syrups! Omit the honey though, if you want savory crepes.
  • Finally, add just a pinch of salt to bring out all the flavors in your sourdough crepes.

FAQs for Crepes Made From Sourdough Discard

What is the secret to great crepes?

The secret to great crepes is getting the batter just right! You want a smooth, pourable consistency, not too thick and not too thin. The key is in the egg, milk, and butter ratios, so adjust accordingly. Once you’ve got the perfect batter, start cooking your crepes in a hot skillet with a bit of butter or oil. Be sure to keep an eye on them as they cook. And don’t forget to season them with salt before serving, it’s the finishing touch that makes all the difference!

What are the 2 types of crepes?

There are two main types of crepes: savory and sweet. Savory crepes are typically filled with meat, cheese, eggs, and vegetables for a hearty meal. Sweet crepes are usually filled with cream, jam, fruits, or other sweet ingredients for a delicious dessert.

What makes crepes rubbery?

Crepes can become rubbery if they are overcooked. If you cook your crepes for too long or at a temperature that is too high, the texture will become tough and rubbery. It’s important to keep an eye on them while cooking and remove them from the heat as soon as they turn golden brown in color. Make sure to use a generous amount of butter or oil when cooking the crepes in order to prevent sticking.

Should you let crepe batter rest?

Yes, letting the crepe batter rest is an important step in creating light and fluffy crepes. Allowing the batter to sit for at least 30 minutes before cooking will give it time to thicken and expand, which gives your crepes a better texture. Resting the batter also helps ensure even browning when cooked.

Can you overmix crepe batter?

Yes, you can overmix crepe batter. This can cause the crepes to become rubbery and tough. It is important to mix the batter until it is just incorporated together; any additional mixing can ruin the texture. If you find your crepes are coming out too tough, try mixing the batter for a shorter period of time. About 30 seconds to one minute should be sufficient.

Can you freeze sourdough crepes?

Yes, you can freeze sourdough crepes. To freeze them, fill and roll the crepes, then layer each one individually between sheets of parchment paper. Place them in a zip-top bag or other airtight container and store in the freezer for up to three months. To thaw frozen crepes, allow them to come to room temperature and place on a lightly oiled griddle over medium heat until warmed through.

sourdough discard crepes

Filling Options for Crepes

  • Sweet: Peanut butter, honey, brown sugar and cinnamon, caramel sauce
  • Savory: Tuna salad, egg, sausage, pesto, and cheese
  • Meat: Pulled pork, chicken teriyaki, beef stroganoff
  • Desserts: Chocolate mousse, cream cheese frosting, custard tart
  • Vegans: Avocado and tomato salsa, hummus and grilled vegetables, vegan cream cheese
  • Breakfast fillings: Scrambled eggs with bacon or sausage, yogurt parfait with granola
  • Grains: Quinoa or rice pilafs with herbs and spices
  • Nuts & Seeds: Almond butter or hazelnut spread, toasted pumpkin seeds or sunflower seeds
  • Dairy Options: Greek yogurt with fresh fruit or smoothies with almond milk
  • Sauces & Dressings: Honey mustard, ranch dressing, or balsamic glaze

More Sourdough Recipes

Want more sourdough recipes at your fingertips? I have 43 recipes in The Sourdough Essentials Digital Cookbook!

Sourdough Discard Crepes

Whether you like your Sourdough Discard Crepes, savory or sweet, this recipe is for you! You'll enjoy the variety of fillings you can add to the crepes!


  • 1 cup discard starter
  • 2 eggs
  • 1/4 cup milk dairy or non-dairy
  • 2 tbsp melted then cooled butter
  • 1 teaspoon honey leave out for savory crepes
  • 1/4 tsp salt


  • Whisk all ingredients together until incorporated or blend for 10 seconds in a blender.
  • Let the batter rest for 30 minutes up to 1 full day ahead of cooking. Whisk the batter if separation has occurred.
  • Pour 1/4 cup of the batter onto heated and buttered skillet. Swirl and tilt the pan so it coats the bottom of the whole pan.
  • Cook for one minute, loosen the edges and flip. Cooking for another 30 seconds to 1 minute.
  • Filling ideas: ham, egg, and cheese; tomato, cheese, and scallions; spinach, tomato, and cheese; hazelnut spread and strawberries; lemon juice and powdered sugar; strawberry jam and whipped cream; blueberries and cream cheese.


  • This makes 8 crepes. The batter is easily doubled. Use 2 pans to cook the crepes quicker when feeding a crowd.

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