Sourdough Crepes Recipe for a Large Family | Homesteading Recipes for Large Families

This crepes recipe is one of the easiest, healthiest, most filling meals that I have found to feed my large family for breakfast. This recipe uses a lot of eggs for when your chickens lay an abundance! They are also very versatile when it comes to toppings and can satisfy even the pickiest kids. In this post, I will share with you our crepes recipe that is sure to be a crowd pleaser!

Sourdough crepes recipe for a large family banner over a plate of folded and open crepes being drizzled with honey

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Table of Contents

I wanted to try making a crepes recipe for the longest time. I had heard and seen how quick and easy they were to mix up and cook. However, I kept procrastinating until finally one day my oldest asked me if he could help me try to make crepes. He was looking at a cook book that used regular flour, and I winced. I told him “yes!”, but that there was a better sourdough crepes recipe that I wanted to try.

We tried the crepes recipe, and not only was it tasty, but it was so quick and easy to make that I instantly regretted not making it sooner! However, through time and trial and error, we adapted the recipe for our large family and our tastebuds. Now, we all love our crepes recipe so much that we make it multiple times a week.

Why this crepes recipe is great!

This sourdough crepes recipe is great for many reasons. First, it uses sourdough starter (active or discard) for a more digestible meal. The more active your starter, the fluffier these crepes will turn out. But, they are just as delicious when you use sourdough discard. So, when I’m running low on time and haven’t feed my starter for the morning yet, there are no regrets using discard in this crepes recipe!

This crepes recipe is also great because it is fast and easy to make. It takes a little time to cook each one for a large family. But, I could not get over how fast and easy it was to whip up into a bowl and start cooking! Sometimes my mix is ready before my pan is warmed up! Everyone sits at the island and waits for their fresh crepe right off the stove.

Another reason I love our crepes recipe is because it uses a lot of eggs. This is good for three reasons. We are a homesteading family with a flock of chickens, so we need to use our eggs. Fresh eggs, of course, are also one of the healthiest foods. Also, using a lot of eggs in this recipe helps get my family the filling protein they need for a good start to their day. Even for the pickiest ones!

Crepes are Versatile

This crepes recipe is also so delicious and versatile that it has tricked my pickiest kid into eating eggs. He literally will not eat eggs in any other form. But, when I cook up the crepes, he is the first one to the island to eat breakfast.

Crepes can be filled and folded with jam, cooked or raw fruit, peanut butter, or anything else. Then, they can also be topped with whipped cream, maple syrup, honey, or chocolate syrup. My kids’ favorite way to enjoy crepes on a simple day is just with maple syrup even though they really love them with cooked apples inside. You can be as creative as you want with crepes!

How to make this Sourdough Crepes Recipe

You will need a bowl, wooden spoon or whisk, skillet, spatula, and a 1/3 cup measuring cup for cooking this recipe. The ingredients are eggs, sourdough starter, salt, milk of your choice, vanilla extract, and butter for cooking. Cinnamon is optional. You will also need whatever fillings and toppings you desire to try!

This crepes recipe is so easy to make. All you have to do is mix all the ingredients in a bowl while you warm up your skillet. Then, you use a 1/3 cup measuring cup for scooping up the mix and pouring into a hot skillet. You slightly tilt the skillet in each direction quickly to make the crepe into a circle. You let it cook for a few minutes on the first side until it’s easy to pick up and flip. The second side cooks even quicker, so have a plate ready to serve the crepe!

You can serve the crepes one at a time, or cook them all and pile them on a plate that you keep in a turned off oven. It is just a space to keep their own warmth. You can have each individual fill and top their own crepe(s) with whatever they want, or you can batch cook some apples or fruit of choice to top and fold for them. Crepes do not have to be folded. We only fold crepes when they are filled with something that is easy to fall out. So, you don’t have to fold them even though a “typical” crepe is supposed to be folded. However you have them, we hope you enjoy!

Sourdough Crepes Recipe

The Abundant Living Farm

A fluffy, delicious, and digestible pancake that is packed full of protein for a great start to the day. Quick and easy to make!

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Prep Time 5

Cook Time 15

Total Time 20

Servings 10

Ingredients

10 fresh eggs
1 Cup sourdough starter (active or discard)
1/4 tsp salt (I don't even measure)
3/4 Cup milk (your choice)
1 tbsp vanilla extract
1-2 tsp cinnamon (optional)

Instructions

1. Preheat your choice of skillet with butter.
2. Mix all the ingredients in a large bowl making sure to whisk eggs well.
3. Use a 1/3 cup measuring cup to pour one serving of the mixture into the hot skillet. Quickly and carefully tilt the skillet in each direction to fill the bottom of the skillet and create a circle crepe.
4. Cook the first side a few minutes until almost cooked through, then use a spatula to flip and cook the other side.
5. Cook the second side for less time. This side cooks quickly, so have a plate ready to move the crepe to as soon as it is done.
6. Fill and top the crepe with desired fillings and toppings, and serve warm.

Notes

Notes:

Our recipe is adapted from farmhouseonboone.com

Pre-heat your skillet as soon as you start your mix so it’s hot and ready.
Use butter, or your preferred cooking oil, to be sure the crepe won’t stick to the skillet.
You can use raw milk, oat milk, almond milk, any milk. Although we love raw milk, we find that a good oat milk makes the crepes fluffy and a bit sweeter in taste. But we use whatever we have!
You can play around with the recipe and find your favorite way to make it! Maybe you want to add brown sugar and cinnamon straight into the mix. Maybe you want to try a pumpkin pie spice during fall.
Make sure the crepe is almost fully cooked through so that it doesn’t break when you flip it. Although a broken crepe is still delicious! Don’t worry if it takes time to learn.
You can serve each crepe on individual plates as soon as they come off the stove, or you can pile on a plate and set in a TURNED OFF oven. They will keep themselves warm with the oven off just fine because they are so quick to cook.
If you want a cooked fruit as a filling for the crepes, you would want to fully cook the fruit before starting to cook the crepes. Our favorite thing to do is to use the instant pot to steam apples for 4 minutes, and then add brown sugar and cinnamon to the cooked apples. We keep these covered in the instant pot until we serve and fill the crepes.
The cook time reflects about how long it takes to make all of the crepes. This is just an approximate time.