If you are nurturing a pet sourdough, I’m sure you are always looking for ways to use the discards. I know I am! Because I do not bake with it everyday, I have to feed my sourdough at least once before I can use it, so I end up with about a cup of discard every time I want to bake.
The discard becomes my go-to waffles, pancakes…whatever I can make with it as I do not want to throw it out. I had been trying to come up with more recipes using discards to add to my sourdough recipes.
Today I made some crepes. I had to get the sourdough ready for my boules, and I had a cup of discard ready to be some extra yummy treats!
This recipe is really easy! Perfect for mornings before you had coffee…or tea…😊
All you need to do is blitz the ingredients in a blender, cook the batter on a lightly greased crepe pan, and enjoy! You can easily double the recipe as needed.
Serve with jam, fruits, honey, ham and cheese…any way you serve crepes! I like to make this for weekend breakfasts and since it’s easy and fast, we can linger at the table spending time together, which is always an important part of my weekend!
Ingredients:
1 cup sourdough discard
2 eggs
1/2 cup milk
Pinch of salt
Procedure:
Place everything in a blender, cover, and blend for about 30 seconds, until well incorporated.
Heat a crepe pan and grease lightly with butter. Pour just enough batter to coat the pan and swirl quickly to evenly distribute the batter. Crepes cooks quickly so watch carefully. Turn as soon as the edges are dried and bottom is slightly browned, about 30 seconds or so. Cook for about 15-20 seconds more.
Makes 6 to 7 (8-inch) crepes.
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