Which flour is better for crepes?

Should you buy type 45 or type 55 wheat flour to make crepes? The most suitable flour is type 45. You can however use type 55 flour, but your batter will be thicker, so don't forget to slightly increase the amount of milk. You should therefore buy "type 45" or "T45" flour.

Is butter or oil better for crepes?

Melted Butter or Canola Oil – either one works just fine. I use oil more often because it's easier without the step of melting, but butter adds great flavor . Sugar – Use regular granulated sugar. I use more for sweet crepes and less for savory crepes.

How do you make Joanna Gaines crepes?

Joanna Gaines's Crêpes In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute . Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

How hot should a pan be for crepes?

The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface. You will use a six ounce ladle to make fourteen to fifteen inch diameter crepes on a 15.75 inch griddle.

Do you have to let crepe batter rest?

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Should you sift flour for crepes?

For best results, be sure to use free range eggs and sift your flour . This will make a better batter.

Why are crepes healthier than pancakes?

According to the traditional recipe of crepes, buckwheat flour, which is healthy and gluten-free, is used to make them. Because they are thin, they have fewer calories, fat, and sugar . If you are looking for protein-rich food, fill them with Greek yogurt or nut butter.

What makes a crepe Bavarian?

Bavarian crepes are a delicious, very thin pancake-like dessert. They are typically made from wheat flour or buckwheat flour, then filled, rolled, and then often topped with a glaze, fruit, chocolate or whipped cream . In Bavaria, crepes are called palatschinke.

What is the secret to making crepes?

Let the batter rest. If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

Should crepes be rolled or folded?

Traditionally, crêpes are folded or shaped according to the recipe directions . However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Why do my crepes keep tearing?

Your crepe is much more likely to fall apart if you flip it too early , so wait for the right moment when the edges start to brown.

When preparing crepe batter, which ingredient will increase the overall richness the most?

And the butter , ahh lovely butter, adds smoothness, rich deliciousness, and a fat to help keep the crepe lift up from the pan when it's done. Very Important. Unlike the yolk, the liquid butterfat in the butter does not emulsify completely into the batter.

Easy Sourdough Crepes Recipe (2024)

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Are you intimidated by the thought of making crepes at home? Don’t be! This basic Sourdough Crepe recipe yields perfectly delicate and delicious French-style pancakes every time.

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what is a crepe?

Crepes are simply very thin pancakes. They are made from batter that is thinner than pancake batter, but the process is similar to making sourdough pancakes. They can be served with a wide variety of sweet and savory fillings and toppings. They are traditionally filled with a delicious filling and then rolled or folded and drizzled with syrup or sprinkled with powdered sugar. This breakfast staple dates back to at least 13th-century France.

Sourdough Crepes are made with sourdough starter discard, making it an easy no-wait sourdough recipe – and a great way to use up extra sourdough starter! They call for simple ingredients and are easy to make. But they look so beautiful and fancy! Perfect for brunch over the weekend.

watch the video here-

what are sourdough crepes made from?

Sourdough Starter Discard: Sourdough starter is the base for this sourdough crepe recipe.
Eggs: Eggs act as a binder, which means they help hold the batter together.
Milk: Milk keeps the crepes tender and thins the batter.
Maple Syrup: Sweetens the batter just a bit.
Melted Butter: Butter lends richness and moisture to the tender crepes.
Vanilla Extract: Adds a delicious vanilla flavor to sweetened sourdough crepes.
Salt: A pinch of salt enhances the overall flavor.

why sourdough?

We love sourdough for a lot of reasons. I love to make this sourdough crepes recipe from leftover sourdough starter because of the health benefits that come from flour that has gone through the fermentation process instead of putting all purpose flour right into the recipe. It also gives these sweet or savory crepes a delicious tangy flavor! Allowing the flour to ferment with a sourdough starter means the gluten has broken down. This makes the grains easier to digest, and also allows your body to better absorb nutrients from the flour. This recipe is a ‘sourdough discard recipe,’ so there is no extra fermentation time. But it is a great way to use up some extra sourdough starter discard that is leftover from previous feedings.

Active Starter– starter that has been fed water + flour and allowed to sit until it is bubbly and about doubled in size.

Sourdough Discard– the portion of the starter that is removed and discarded before feeding the remaining starter, UNLESS you use it up in a delicious recipe like this one. 10/10 recommend.

tools and equipment you’ll need-

how to make sourdough crepes at home

Step 1: Preheat a non-stick skillet over medium heat. Lightly grease with butter.

Step 2: Whisk all of the ingredients in a large bowl, or blend with an immersion blender.

Step 3: Pour or scoop about 1/4 cup of batter onto the preheated pan and swirl the pan in a circular motion so that the sourdough crepe batter coats the surface evenly.

crepe filling ideas

You can fill and top your homemade crepes with your favorite fillings! Popular choices include whipped cream, fresh fruit or fresh berries, fruit sauce, cream cheese, or peanut butter. You could also make savory crepes with cheese, meats and veggies.

our favorite maple cream cheese filling:

4 oz cream cheese
1/2 cup heavy cream
2 T maple syrup

Whip cream cheese in a stand mixer with a whisk attachment for 4-5 minutes until it is completely smooth. Scrape down the sides of the bowl and add fresh cream and maple syrup. Whisk again until the whole mixture turns fluffy. Add a couple spoonfuls to a sourdough crepe, roll it up and top with fresh berries and lemon zest. SO good!!

try these savory toppings –

Mushrooms
Onions
Cheese & Ham
Steak
Chicken
Spinach & Feta
Salmon & Cream Cheese
Sauteed Asparagus and Cherry Tomatoes
Eggs, Bacon, and Cheddar
Goat Cheese

try these sweet sourdough crepe fillings –

Cream Cheese Crepe Filling (recipe above)
Homemade Berry Sauce
Nutella and Bananas
Homemade Caramel
Peanut Butter and Jelly
ApplePie Filling
Fresh Fruit or Berries
Whipped Cream
Chocolate Chips

how to store leftover crepes

The best way to store leftover crepes is to stack the crepes with parchment paper in between each layer. Place them in an airtight container or ziploc bag, then store in the refrigerator for up to two days. You can freeze the crepes for up to two months.

tips for making sourdough crepes

-Many experts recommend letting the batter rest in the refrigerator for at least an hour before cooking. If you have the time to do this, this step will allow the flour to fully absorb all of the liquid in the batter, resulting in a more tender crepe. I am all about simplicity, so I almost always eliminate this step (and just cook the batter right away at room temperature) and the crepes still turn out delicious.

-Authentic French crepes are made in a crepe pan which is designed to help spread batter thinly and cook evenly. The batter is spread with a rateau that helps spread batter evenly, and flipped with a special narrow spatula that easily turns the crepe without ripping it. Again, for simplicity’s sake, I use what I have on hand and it works just fine. I love this non-toxic shallow frying pan by Green Pan for crepes!

-I am so loyal to my cast iron that I almost never use anything else. However, I find that it is nice to use a pan with shorter sides that the crepe can easily slide out of when it’s done. But a cast iron skillet works just fine too! Make sure you let it heat up over medium heat for at least 5 minutes so the pan is evenly preheated.

try these other sourdough discard favorites!

Sourdough Chocolate Chip Cookies
Sourdough Buttermilk Biscuits
Sourdough Scones
Sourdough Discard Crackers
Sourdough Pancakes or Waffles
Sourdough Pie Crust

recipe card for sourdough crepes

Sourdough Crepes

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

Sourdough Crepes

1 1/2 cups sourdough starter discard
3/4 cups whole milk
2 eggs
2 Tbls maple syrup
2 Tbls melted butter
1 tsp vanilla
1/4 tsp salt

Cream Cheese Filling

4 oz cream cheese
1/2 cup fresh cream
2 Tbls maple syrup

Instructions

Preheat a non-stick skillet over medium heat. Lightly grease with butter.

Whisk all of the ingredients in a large bowl, or blend with an immersion blender.

Pour or scoop about 1/4 cup of batter onto the preheated pan and swirl the pan in a circular motion so that the sourdough crepe batter coats the surface evenly.

Cook until the top of the sourdough crepe no longer looks wet, and the bottom has turned golden brown - about 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip and cook the second side until the other side has turned light brown, about 1 more minute.

Serve hot with your favorite toppings!

For Cream Cheese Filling: Whip cream cheese in a mixer with a whisk attachment for 4-5 minutes until it is completely smooth. Scrape down the sides of the bowl and add fresh cream and maple syrup. Whisk again until the whole mixture turns fluffy. Add a couple spoonfuls to a sourdough crepe, roll it up and top with fresh berries and lemon zest.

Notes

To store leftover crepes: stack the crepes with parchment paper in between each layer. Place them in an airtight container or ziploc bag, then store in the refrigerator for up to two days. You can freeze the crepes for up to two months.

Authentic French crepes are made in a crepe pan which is designed to help spread batter thinly and cook evenly. The batter is spread with a rateau that helps spread batter evenly, and flipped with a special narrow spatula that easily turns the crepe without ripping it. For simplicity's sake, I use what I have on hand and it works just fine. I use a non-toxic shallow frying pan by Green Pan for crepes!

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