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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


  • 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


  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.