Sourdough Crepes

"This recipe comes from a Sunset magazine cookbook. It's a great way of using up starter that you would otherwise be dumping when refreshing your starter. Start it before you go to bed, and you'll be ready to go in the morning. Yield is approximate - the size of your eggs, the ambient humidity, the vigor of your starter, the exact size of your pan, will all affect yield."
photo by NanRosella photo by NanRosella
photo by NanRosella
photo by NanRosella photo by NanRosella
Ready In:
20-24 crepes




  • In a bowl, stir together starter, water, and flour until smoothly blended. Cover and let stand in a warm place until very bubbly (about 8 hours).
  • Beat together eggs and oil, then stir into batter. Combine salt, baking soda, and sugar; sprinkle over batter and stir well to blend. Cover lightly and let stand at room temperature for about 15 minutes.
  • Place a 6 or 7 inches crepe pan or other flat-bottomed frying pan over medium heat. When pan is hot, add 1/4 teaspoons butter and swirl to coat surface. At once, pour in 2 tbl. batter, quickly tilting pan so batter flows over entire flat surface (don't worry about a few little holes). Cook until surface appears dry and edge is lightly browned. With a spatula, turn and brown other side. Turn crepe out of pan onto a plate. Repeat, stacking crepes, until all batter is used.
  • A nice way to serve is to roll them up into a tube, serving 3 or 4 per person, with jam, powdered sugar or maple syrup. Or use in any other recipe calling for crepes.
  • Crepes can be wrapped airtight and kept in refrigerator for a week. Let warm to room temperature before separating, to prevent tearing. They may also be frozen.
  • Note1: a standard coffee measure is 2 tbl.
  • Note2: if your batter is too thick, stir in room temperature water, a couple of tablespoons at a time, until batter flows easily. You may find that you need 3 or 4 tbl. of batter to coat pan appropriately, but somehow the yield ends up the same.
  • Note3: I recommend using a non-stick pan. You can then reduce the butter to just a smidge per crepe. The pat of butter you get at the restaurant is 1 tsp., to help you judge the amount needed.
  • Note3: try adding some herbs or spices to the batter: herbes de Provence, thyme, cinnamon, nutmeg are all good. I'd start with about 1 tbl. of dried herbs, 1/4 to 1/2 teaspoons ground herbs or spices, per recipe. I usually cook some plain, adding a smaller amount of herbs or spices to the remaining batter.

Questions & Replies

Got a question? Share it with the community!


  1. These are great! Had them this morning with home made lemon curd and sweetened strawberries and blueberries. The sourdough gives a light, airy texture to these, and lends a wonderful tangy scent when they are cooking, but doesn't overpower the delicate crepe. Will definitely make these again when I think to plan ahead.... as I threw the starter mixture together around midnight after forgetting all evening to do it.
  2. Wow, these are good! I hate throwing away any starter so it's perfect for me! I cut the recipe in half, and filled them with orange marmalade. I made these several weeks ago, but got so busy with ZWT 5 . . . forgot to review! Sorry!
  3. Such an easy, great way to use up sourdough discard! The only modification I've made is removing the baking soda, as I find it unnecessary as the sourdough leavens it enough. We make these weekly now!
  4. I made this this morning..delicious!! Added cinnamon & served rolled up with peaches,strawberries & cream cheese inside; sprinkled with powdered sugar..
  5. Excellent and easy crepes. I made a half recipe, and used part whole wheat flour. Can be used with sweet or savoury fillings and they are a great way to use up sourdough starter. Thanks for posting and I will be making this again.


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
View Full Profile

Find More Recipes