Crepes are pretty easy to make (especially if you don't mind what they look like), though they take some time, since they are cooked a one-at-a-time. They are also a very handy use of ‘discarded’ starter (what you need to take out before feeding). They keep well for a few days in the fridge, and can be served almost ANY WAY.
For a sweet treat, spread/fill with jam, berries, whipped cream, syrup, chocolate, honey, cinnamon and sugar, etc. For savory, optionally omit the sweetener in the crepe recipe and fill with ham, cheese, herbs, ground meat fillings, or whatever! Crepes can be rolled up with fillings inside, or folded fully or partially around them, or simmered in sauce, or as I am hoping to do soon: stacked with fillings as a cake, or even a casserole! Have fun. :)
This recipe owes particular thanks to the author of the Healy Eats Real blog, as hers is the only other recipe I found that does not use milk, but instead has lots of butter. Otherwise, this is my own recipe, which makes around 10-12 crepes. Hope you love it!
- 1 cup sourdough starter, at room temperature
- 2 eggs, beaten, at room temperature
- 1/4 teaspoon salt
- 1 tablespoon honey or coconut sugar
- 4 tablespoons (1/2 stick) melted butter
- Heat a 10-inch skillet or crepe pan over medium-low heat (nonstick is very handy)
- In a medium-sized bowl, combine all ingredients until completely smooth
- Add a little butter to the hot pan
- Pour around 1/3 cup batter into the center of the pan, and immediately tilt and turn to spread the batter across the bottom of the pan (pour less at first, and add if needed—crepes should be very thin)
- Cook for about 1-2 minutes, until edges begin to come away from the pan
- Gently work a spatula under the crepe and flip; cook for another minute
- Remove crepe from the pan and repeat with remaining batter, adding butter as needed.
If you are making a batch to serve 'immediately', stack the crepes on a plate, and cover with a second plate to keep them warm and moist while you work. If you are making them to save, layer with pieces of parchment paper (or waxed paper) and wrap well to keep them from drying out in the fridge.