Sourdough Discard Crêpes (Easy, Thin, and Flexible)

Light, tender, and endlessly adaptable, sourdough discard crêpes are the fastest way to turn leftover starter into something special. This foolproof recipe makes thin, silky crêpes that work equally well with sweet or savory fillings—no long fermentation, no rise required.

Why Sourdough Discard Works So Well in Crêpes

Crêpes don’t need lift; they need a smooth batter that cooks evenly. Sourdough discard delivers:

• Flavor: A gentle tang that pairs beautifully with fruit, chocolate, cheese, ham, or mushrooms
• Texture: Natural fermentation breaks down proteins and starches for a softer bite
• Convenience: Discard replaces part of the flour and liquid, so the batter comes together quickly

What Counts as “Discard” for This Recipe?

Use sourdough starter discard that is:

• Unfed or recently fed
• Straight from the fridge or at room temperature
• Pourable to spoonable (similar to thick pancake batter)

Avoid discard that smells moldy, has pink/orange streaks, or visible fuzz. When in doubt, toss it.

Sourdough Discard Crêpe Recipe

Yield

10–12 crêpes (8–9 inch pan)

Time

10 minutes prep + 20 minutes cooking

Ingredients

• 200 g sourdough discard (about ¾ cup + 2 tbsp; thickness varies)
• 2 large eggs
• 240 g milk (1 cup; dairy or unsweetened alternative)
• 30 g melted butter (2 tbsp), plus more for the pan
• 15 g sugar (1 tbsp), optional for sweet crêpes
• 3 g salt (½ tsp)
• 5 g vanilla extract (1 tsp), optional for sweet crêpes
• Optional (for extra-thin crêpes): 30–60 g water (2–4 tbsp), as needed

If your discard is very thick, add 1–2 tbsp extra milk or water to keep the batter pourable.

Equipment

• Blender or bowl + whisk
• 8–10 inch nonstick or well-seasoned skillet
• Thin spatula (helpful, not required)

Step-by-Step Instructions

1) Make the Batter

Blender method (easiest):
Add discard, eggs, milk, melted butter, salt, and optional sugar/vanilla. Blend 10–15 seconds until smooth.

Whisk method:
Whisk eggs and milk first. Whisk in discard until smooth, then add butter, salt, and optional sugar/vanilla.

Batter consistency:
Aim for heavy cream—thin, pourable, and quick to level out. If too thick, add water 1 tbsp at a time.

2) Rest the Batter (Optional, but Recommended)

Rest 15–30 minutes at room temperature, or up to 24 hours in the fridge (covered).
This hydrates the flour and helps prevent tearing.

3) Heat the Pan

Heat over medium. Add a small amount of butter and wipe it around with a paper towel.
The pan is ready when a drop of batter sizzles lightly and sets quickly.

4) Cook the Crêpes

Pour about ¼ cup batter into the center (less for smaller pans). Swirl immediately to coat thinly.

• Cook 45–75 seconds until edges look dry and the bottom is lightly golden
• Flip and cook 15–30 seconds more
• Stack cooked crêpes on a plate; they’ll soften as they steam

Pro Tips for Perfect Crêpes

• The first crêpe is a test crêpe—adjust heat and batter thickness if needed
• Tearing? Batter is too thick, pan too hot, or flipped too early
• Rubbery? Overcooked or batter too thick—thin with milk or water
• For lace-thin crêpes, use a bit more liquid and swirl quickly

Sweet & Savory Filling Ideas

Sweet

• Lemon + sugar (classic)
• Nutella + banana
• Strawberries + whipped cream
• Brown sugar + butter
• Jam + cream cheese

Savory

• Ham + Swiss + Dijon
• Sautéed mushrooms + Gruyère
• Smoked salmon + crème fraîche + dill
• Spinach + feta
• Egg + cheddar + hot sauce

Storage & Reheating

Refrigerator: Stack with parchment between crêpes; store airtight up to 4 days
Freezer: Freeze stacked with parchment in a zip-top bag up to 2 months

Reheat:
Warm in a dry pan over medium-low for 10–20 seconds per side, or microwave covered for 10–15 seconds.

Variations

Savory crêpes (no sugar):
Skip sugar and vanilla. Add a pinch of black pepper or chopped herbs.

Whole wheat or rye discard:
Expect deeper flavor and extra tenderness. Thin the batter slightly more if needed.

Dairy-free:
Use oat or almond milk and neutral oil (or vegan butter).

Troubleshooting & FAQs

Why are my crêpes sticking?
The pan isn’t hot or seasoned enough, or there’s not enough fat. Preheat longer and lightly butter between crêpes.

Why are they thick and bready?
The batter is too thick. Add milk or water 1 tbsp at a time.

Why do they taste very sour?
Very old discard can be sharp. Balance with sweet fillings or use the fix below.

Can I use active starter instead of discard?
Yes—use the same amount. Flavor will be milder and slightly sweeter.

Fix for Very Sour Discard (Optional)

If your discard is intensely sour, use:

• 100 g discard
• 100 g flour
• 240 g milk

Proceed as usual (eggs, butter, salt stay the same). This keeps the flavor mellow.

Want More Sourdough Discard Recipes?

Once you’re baking with a strong, reliable starter, discard becomes predictable—and recipes like these fit easily into everyday cooking. Build a routine, keep your starter healthy, and you’ll have discard ready for quick wins like crêpes any day of the week.