Sourdough Crepes
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.
Calories per serving: 356kcal
Ingredients
- 1 cup (250 g) sourdough starter
- 1 cup (125 g) *flour
- 1 tbsp (1 tbsp) sugar, omit for Diabetic
- 1 ½ cup (354.88 ml) milk, whole
- ½ cup (118.29 ml) water
- 4 (4) eggs
- ¼ tsp (0.25 tsp) salt
- 3 oz (85.05 g) unsalted butter, melted
Instructions
To Make the Crepes
- Have ready your crepe pan, your spatula, and a plate.
- In 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.
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