Sourdough Crepe Recipe: How to Make With & Without Discard
This sourdough crepe recipe yields tender crepes every time for an easy, yet stunning, breakfast recipe the whole family will love.

Whether you have an active starter bubbling away on your counter, or a jar of sourdough discard waiting to be used, this recipe offers a simple way to make the most of it.
With just a few simple ingredients, you can whip up these super-simple crepes that are perfect for sweet or savory breakfasts.
Let’s dive into this sourdough crepe recipe and explore how to make it, with and without discard.
Why Make this Sourdough Crepe Recipe?
If you have an abundance of eggs like me during the spring and summer egg glut, you might be looking for a way to use up those eggs in new ways too.
Sourdough crepes are a great way to incorporate the tangy, complex flavors of sourdough into a dish that’s incredibly versatile, plus uses 8 whole eggs in every recipe!
They’re thinner and more delicate than American pancakes, but just as easy to make with the right technique.
Whether you fill them with fresh berries and cream for a sweet treat, or savory toppings like smoked salmon and cream cheese, sourdough crepes are endlessly customizable.
Plus, this recipe works with both sourdough discard, or you can sub flour and water, making it a good recipe for anyone to try!
Ready to get started? Here’s everything you need to know.
What You’ll Need to Make Sourdough Crepes
Tools to make Sourdough Crepes
- Large glass measuring cup (If your measuring cup is over 4 cups, you can use it as your mixing bowl that doubles as an easy way to pour into your hot pan too)
- Whisk – this is crucial to making sure the crepe batter is thoroughly mixed.
- Well-seasoned Cast Iron Pan – I prefer cast iron for making these sourdough crepes because it leaves delicately crispy edges without over-cooking. You can definitely try making this with your favorite cooking skillet even if it isn’t cast iron.
- A spatula (not a rubber scraper, but a flipper or turner)
Ingredients for Sourdough Crepes
This sourdough crepe recipe uses simple, pantry-staple ingredients:

- 1 cup sourdough starter (active or discard) – If you’re wanting to make this without sourdough discard, mix 1/2 cup water and 1/2 cup flour to use in place of the 1 cup of sourdough discard.
- 8 eggs
- 3/4 cups milk
- 1/4 cup melted butter (or coconut oil)
- 1/4 teaspoon salt
- (optional) 1/8 tsp vanilla for sweet crepes
How to Make this Sourdough Crepe Recipe
1. Make the Crepe Batter

In a large bowl, whisk together your sourdough starter (or the substitution noted above if not using sourdough discard), milk, eggs, melted butter (or coconut oil), and salt until smooth.
For sweet crepes, add the vanilla extract.
The batter should be thin and pourable, like heavy cream. If it’s too thick, add a little water or milk, a tablespoon at a time, until it reaches the right consistency.
Pro Tip: You can also use an immersion blender for a lump-free batter that’s ready in seconds.
2. Let the Sourdough Crepe Batter Rest

Letting your sourdough crepe batter rest for 10-15 minutes allows the flour to fully hydrate and the fermentation process to enhance the flavor.
If you’re planning ahead, you can refrigerate the batter overnight in an airtight container.
However, you can also let the batter rest while your pan preheats.
3. Heat Your Pan
A crepe pan, cast iron skillet, or non-stick skillet works best for this recipe. Preheat your pan over medium heat. Add a little butter, coconut oil, or even lard to coat the bottom of the pan.
I like to use cast iron for those lightly crisped edges on my crepes.
If you’re worried about your cast iron sticking to the crepes, check out my cast iron care and maintenance guide for tips and tricks on properly achieving a non-stick cast iron.
4. Cook the Sourdough Crepe Recipe

Pour ¼ cup of the batter into the preheated pan. Tilt the pan in a circular motion to evenly coat the bottom of the pan.

Cook the first side until the edges of the crepe begin to lift and the bottom is golden brown, about 1-2 minutes. There will be bubbles that pop up along the surface of the crepe to let you know the underside is cooked.
Carefully flip the crepe and cook the second side for another 30 seconds.

Transfer the crepe to a plate.
Repeat with the remaining batter, adding a little butter or coconut oil to the pan as needed. Don’t worry if the first crepe isn’t perfect—it’s often a test run to get the heat and technique just right.
Enjoy!
Tips for the Best Sourdough Crepes

- Thin Batter: A thin batter is key for delicate, tender crepes. Add a splash of milk or water if needed.
- Thin Pour: Don’t add too much crepe batter to your skillet. You want a thin coating over the bottom of your skillet. Otherwise, your crepes will be too thick, and not delicate, when they are done.
- Even Heat: Cook crepes over medium to medium-low heat to avoid burning the batter before it cooks through.
- Resting Time: Letting the batter rest for 10-15 minutes improves the texture and flavor of your crepes.
Sweet and Savory Filling Ideas for Sourdough Crepes
Sourdough crepes are the perfect canvas for delicious fillings.
Here are a few of our favorite toppings and ideas:
Sweet Crepes
- Fresh berries and my easy homemade whipped cream
- Maple syrup and a sprinkle of powdered sugar
- Nutella and banana slices
- Peanut butter and a drizzle of melted chocolate
Savory Crepes
- Cream cheese and smoked salmon
- Sautéed spinach, mushrooms, and mozzarella cheese
- Ham and Swiss cheese
- Crispy bacon or breakfast sausage
- Roasted vegetables and hummus
Storing and Reheating Crepes
Leftover crepes can be stored in an airtight container, ziplock bag, or wrapped in plastic wrap for up to 3 days.
To reheat just one, add to a skillet over medium-low heat until warmed through.
To reheat multiple crepes, stack them and warm in the microwave or in a preheated oven, covered.
You can also freeze crepes by stacking them with parchment paper in between each crepe to prevent sticking and storing them in a freezer bag.
FAQs About this Sourdough Crepe Recipe
Yes! This recipe works just as well using 1/2 cup flour and 1/2 cup water in place of the 1 cup of sourdough starter or discard
No. I’ve never had a crepe pan to make these crepes and they come out so well every time that I have no plans on getting one! A cast iron skillet or non-stick pan works well as long as you evenly spread the batter out in the pan.
The key to think crepes is a thin batter and preheated pan. Tilt the pan quickly after pouring your batter to spread it out evenly. If the batter begins to cook too quickly, you can use your spatula to spread the batter out evenly.
Don’t forget to save this recipe card for easy access next time you’re craving homemade crepes!

Sourdough Crepe Recipe: How to Make With & Without Discard
Ingredients
- 1 cup sourdough starter active or discard – If you’re wanting to make this without sourdough discard, mix 1/2 cup water and 1/2 cup flour to use in place of the 1 cup of sourdough discard.
- 8 eggs
- 3/4 cups milk
- 1/4 cup melted butter or coconut oil
- 1/4 teaspoon salt
- optional 1/8 tsp vanilla for sweet crepes
Instructions
1. Make the Crepe Batter
- In a large bowl, whisk together your sourdough starter (or the substitution noted above if not using sourdough discard), milk, eggs, melted butter (or coconut oil), and salt until smooth.
- For sweet crepes, add the vanilla extract.
- The batter should be thin and pourable, like heavy cream. If it’s too thick, add a little water or milk, a tablespoon at a time, until it reaches the right consistency.
- Pro Tip: You can also use an immersion blender for a lump-free batter that’s ready in seconds.
- 2. Let the Sourdough Crepe Batter Rest
- Letting your sourdough crepe batter rest for 10-15 minutes allows the flour to fully hydrate and the fermentation process to enhance the flavor. If you’re planning ahead, you can refrigerate the batter overnight in an airtight container. However, you can also let the batter rest while your pan preheats.
- 3. Heat Your Pan
- A crepe pan, cast iron skillet, or non-stick skillet works best for this recipe. Preheat your pan over medium heat. Add a little butter, coconut oil, or even lard to coat the bottom of the pan.
- I like to use cast iron for those lightly crisped edges on my crepes.
- If you're worried about your cast iron sticking to the crepes, check out my cast iron care and maintenance guide for tips and tricks on properly achieving a non-stick cast iron.
- 4. Cook the Sourdough Crepe Recipe
- Pour ¼ cup of the batter into the preheated pan. Tilt the pan in a circular motion to evenly coat the bottom of the pan.
- Cook the first side until the edges of the crepe begin to lift and the bottom is golden brown, about 1-2 minutes. There will be bubbles that pop up along the surface of the crepe to let you know the underside is cooked.
- Carefully flip the crepe and cook the second side for another 30 seconds.
- Transfer the crepe to a plate.
- Repeat with the remaining batter, adding a little butter or coconut oil to the pan as needed. Don’t worry if the first crepe isn’t perfect—it’s often a test run to get the heat and technique just right.