Crepes, anyone? This French delicacy is so easy to make with sourdough starter. Best of all you can fill them with anything from puddings, yogurt, fruit or meats!

Crepes are a very thin pancake originating in France during the 13th century. These are now served around the world in two varieties; sweet and savory!

Just recently my husband made a sign for a crepe food truck. That had be thinking how I can make crepes with sourdough starter. I love these sourdough crepes. They taste just like the one form the food truck.

These crepe recipe used sourdough starter which ferments the batter making it easier for our bodies to digest the grain. I often mix the batter and allow it to ferment in the fridge which eliminate the extra sourness you can get in the summer heat. The crepe batter ferments slower in the colder temps and can be fermented up to 48 hours if your prefer.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Just look at all the bubbles in the jar of starter! It didn’t take long until the jar overflowed.

Sourdough Crepes, THM E, SF, DF

• 1/2 cup sourdough starter, unfed or discard works great
• 2/3 cups white whole wheat flour
• 3/4 cup almond milk
• 3 egg whites
• 1 egg
• 1 tablespoon THM Gentle Sweet
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• Mixing/fermenting: In a 2 quart bowl; mix together sourdough starter, flour, and almond milk. Allow the batter to ferment for 7 hours or place into the fridge for 24 hours.
• Mixing in additional ingredients: Add egg whites, egg, Gentle Sweet, salt , and baking soda to the fermented batter. Blend smooth with a hand blender. Additional milk may be needed if you batter is too thick.
• Frying: Heat a skillet over medium high heat. Using a 1/4 cup measuring cup, pour batter into the frying pan, spreading it thin with the back of a spoon. When the top appears almost cooked, flip and fry on the other side for 30 seconds. Remove crepe and repeat with remaining batter. 12 crepes
• Filling: You can use any kind of filling in these crepes. I filled the ones pictured with sweetened non-fat Greek Yogurt, bananas, and berries.

I used my cast iron skillet to fry the crepes. This worked well with just a bit of Olive Oil Pam Spray.

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Sourdough Crepes, THM E, SF, DF

Cuisine French

Prep Time 20 minutes

Cook Time 2 minutes

Fermenting Time: 7 hours

Servings 12 crepes

Author Glenda Groff

Ingredients

• 1/2 cup sourdough starter unfed or discard works great
• 2/3 cups white whole wheat flour
• 3/4 cup almond milk
• 3 egg whites
• 1 egg
• 1 tablespoon THM Gentle Sweet
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda

Instructions

1. Mixing/fermenting: In a 2 quart bowl; mix together sourdough starter, flour, and almond milk. Allow the batter to ferment for 7 hours or place into the fridge for 24 hours.
2. Mixing in additional ingredients: Add egg whites, egg, Gentle Sweet, salt , and baking soda to the fermented batter. Blend smooth with a hand blender. Additional milk may be needed if you batter is too thick.
3. Frying: Heat a skillet over medium high heat. Using a 1/4 cup measuring cup, pour batter into the frying pan, spreading it thin with the back of a spoon. When the top appears almost cooked, flip and fry on the other side for 30 seconds. Remove crepe and repeat with remaining batter. 12 crepes
4. Filling: You can use any kind of filling in these crepes. I filled the ones pictured with sweetened non-fat Greek Yogurt, bananas, and berries.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.