Description
Delightful sourdough discard crepes that transform leftovers into a light, flavorful canvas for sweet or savory fillings.
Ingredients
- 2 cups sourdough discard
- 1 cup milk
- 6 large egg yolks
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 tablespoon olive oil
Instructions
- In a large bowl, whisk together the sourdough discard, milk, egg yolks, sugar, salt, and olive oil until well combined.
- Heat the skillet over medium-low heat.
- Lightly butter the pan before pouring in enough batter to cover three-quarters of the bottom.
- Tilt the pan in a circular motion to spread the batter evenly.
- Cook the crepe for 1-2 minutes, until the top loses its glossy appearance.
- Use an offset spatula to gently lift the edge and flip the crepe.
- Cook the other side for 1-2 minutes, then slide the crepe onto a plate.
- Fill your crepe with your choice of filling, roll it up, or fold it before serving.
Notes
For best results, use room temperature ingredients and ensure your skillet is preheated.