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.