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sourdough crepes recipe with cooked apples and chocolate syrup

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.