Sourdough crepes are made with naturally fermented sourdough starter, these thin and luscious crepes not only tantalize your taste buds but also offer a plethora of health benefits.
Health Benefits of Sourdough Crepes
1. Gut-Friendly Goodness: Fermentation breaks down gluten and phytic acid, making it easier for the body to digest and absorb nutrients. The beneficial bacteria produced during fermentation also promote a healthy gut microbiome, leading to improved digestion and a strengthened immune system.
2. Improved Nutritional Profile: The fermentation process enhances the availability of vitamins, minerals, and antioxidants, including B vitamins, folate, and vitamin C. These nutrients play a vital role in maintaining overall well-being and supporting bodily functions.
3. Lower Glycemic Index: The fermentation process lowers the crepes’ glycemic index, resulting in a slower and more stable rise in blood sugar levels after consumption. This makes sourdough crepes suitable for individuals with diabetes or those aiming to maintain steady energy levels throughout the day.
4. Increased Bioavailability of Minerals: Sourdough crepes are particularly rich in minerals like magnesium, calcium, and iron. The fermentation process enhances the bioavailability of these essential minerals, ensuring that your body can absorb and utilize them optimally.
5. Allergen-Friendly Alternative: Individuals with gluten sensitivities often have to forgo the pleasure of traditional crepes. However, sourdough crepes offer a gluten-reduced option due to the fermentation process that breaks down gluten proteins. While they may not be entirely gluten-free, many people with mild sensitivities find sourdough crepes easier to digest and enjoy without discomfort.
Making Sourdough Crepes
Although crepes and pancakes have similarities, a crepe is not a giant pancake. There is a little more preparation involved and a dedicated pan is recommended.
Notes about batter
When you make crepe batter, it’s important that the batter be free of lumps and the flour is completely hydrated. The batter has to rest for at least an hour. The longer, the better. If you want to make these for dessert, start the batter in the morning, refrigerate it, and you’re good to go. Crepes for breakfast can have their batter started the night before.
To make the crepes, you will need a crepe pan. They are much flatter than a regular skillet so it’s easier to flip the crepe.
I also suggest getting a wooden spatula for flipping because they do a much better job than a traditional spatula, and they will not hurt the pan. The wooden spatula also works very well when flipping homemade corn tortillas, so it is a worthy investment. To care for your wooden spatula, watch its edge and periodically sharpen it with sandpaper or an emery board.
How to Use Sourdough Crepes
These wonderful sourdough crepes don’t have to be just for breakfast. You can use them to make a fabulous cannoli-style dessert or stuff them with wine-creamed chicken. You can serve them with fruit, vegetables, or whatever protein you happen to have on hand.
Leftover Sourdough Crepes
If you have leftover crepes, you can put parchment paper between them and put them in the refrigerator. To warm later in the microwave, put a crumbled damp paper towel in with them so they don’t dry out. Heat them for 20 to 30 seconds.
They also freeze well but should be flash-frozen. Lay them flat on a flexible cutting board, let them freeze solid, then put them in a vacuum-sealable bag, vacuum, seal, and store. To reheat them, put them in the microwave on defrost for about 30 seconds or until they are warm.
Let’s Make Crepes!
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- 1 cup sourdough starter
- 1 cup flour
- 1 tbsp sugar, omit for Diabetic
- 1 ½ cup milk, whole
- ½ cup water
- 4 eggs
- ¼ tsp salt
- 3 oz unsalted butter, melted
To Make the Crepes
- Have ready your crepe pan, your spatula, and a plate.
- 1 cup sourdough starter, 1 cup flour, 1 tbsp sugar, 1 1/2 cup milk, 1/2 cup water, 4 eggs, 1/4 tsp salt, 3 oz unsalted butterIn a large bowl, beat the eggs. Add salt, milk, and melted butter. Whisk together. Add the starter. Add the flour and stir until there are no lumps. Gradually add the water and stir carefully to combine. Leave it to sit for 30-60 minutes on the counter or overnight in the refrigerator.
- When the batter is ready, preheat the pan and put a little bit of oil to prevent sticking. Pour in a ladle of batter, spread it around, and wait for it to bubble. When it's bubbling, use the turner to flip the crepe.
- Flipping a crepe
- Let the flipped crepe sit for about 15 seconds, then put it on a plate. You can fold them or put waxed or parchment papers between the layers so they won't stick together.
and turn it around so that it makes
a nice big crepe
Put that down
Nice little bubbles.
Now this is rising. These are sourdough and
they smell absolutely amazing
Notice that you have some places where it’s actually rising
now take your handy dandy wooden that spatula especially made for crepes
These are great. Great for tortillas, too.
There we go. A few seconds
You notice you got a little bit of rising, some more rising in here
so because this is was made with live
sourdough starter is just absolutely amazing [Music]
and take it off [Music]
come on very cool I know you don’t want to get up the nice and then we go like this
and we have a whole bunch of them different where we’re going and like that
and we’re going to serve these okay