photo by NanRosella
- Ready In:
- 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.
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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.
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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!