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Easy Fresh Milled Sourdough Crepes

This is an easy meal to put together. You can make savory or sweet crepes - the possibilities are endless! It is also a great option to get the protein in eggs when you get tired of the typical egg breakfast. The addition of fresh milled flour adds nutrients and makes it even more protein packed! You can easily 1/2 this recipe if you don't have 6 eggs.

Author Thara Reinitz

Ingredients

  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1 cup sourdough starter this can be discard
  • 1/3-1/2 cup fresh milled flour I used hard white wheat. The amount you need will depend on the stiffness of your starter.
  • 6 eggs
  • 1/2 tsp salt
  • 1/2 tsp vanilla optional, do not use if you plan to make savory crepes.
  • 2 TBS sucanat or sweetener of choice

Instructions

Batter

  1. Place all ingredients in a blender and blend until smooth. You want a smooth batter that is similar in texture to a smoothie. Set aside.

    Heat a saute pan (you can use cast iron, non-stick etc) over medium heat.

    Spray a little avocado oil on the pan, making sure the entire pan is covered. Pour around 1/4 cup batter (depending on the size of your saute pan) into the pan and roll the pan to evenly coat the bottom of the pan. You want the bottom of the pan to be covered with a thin layer of batter.

    Let the batter cook undisturbed until the top begins to look dry. When you initially pour in the batter it will look wet. Flip the crepe using a rubber spatula and cook the second side for around 30-45 seconds depending on the thickness of your batter. Remove crepe to a plate, you can use your spatula or just flip the pan.

    Start the cooking process again until all the batter is used.

    Note - the first crepe is usually kind of a mess. Don't be discouraged, the more you make, the better you get.