Sourdough crepes are a favorite for using sourdough discard. The batter blends quickly, the discard adds subtle tang and depth, and the family always enjoys them. Fill the crepes with jam, powdered sugar, fruit, or savory fillings like cheese and sautéed vegetables. I grew up having crepes often and now love making these sourdough blender crepes for my own family—fast, flavorful, and versatile.
Why You’ll Love these Sourdough Blender Crepes
This recipe is straightforward: pour the ingredients into a blender, including your sourdough discard, and pan-fry thin crepes in a buttered skillet. It can take a little practice to make them ultra-thin and even, but getting them right is rewarding. They’re quick to prepare, flexible with toppings, and a great way to use discard—perfect for weekend breakfasts or quick dinners.
Important Ingredients in Sourdough Blender Crepes
- Sourdough Discard: Use either active starter or discard. For a milder flavor, use fresh discard up to a day or two old. This recipe is developed with 100% hydration discard.
- Eggs: Eggs lend structure and a delicate texture.
- Flour: All-purpose works well; freshly milled soft white wheat or whole wheat can add more flavor and nutrition.
- Milk: Whole or 2% milk produces a rich batter; dairy-free milks can be used as a substitute.
- Honey: Adds subtle sweetness; replace with granulated sugar if preferred.
- Unsalted Butter: Melted butter goes into the batter and is used to coat the pan. Unsalted butter allows better salt control.
- Water: Helps thin the batter so the crepes spread easily.
- Vanilla Extract: Optional, for a gentle aroma in sweet crepes.
- Salt: Balances and enhances flavor.
How to Make Sourdough Blender Crepes
Blend the Batter
Place all ingredients in a blender: eggs, sourdough discard, flour, milk, water, honey, vanilla, salt, and melted unsalted butter. While assembling, heat a 10–12 inch frying pan over medium-low heat and melt a little butter to coat the pan for the first crepe. Blend until the batter is smooth and thin. Let the batter rest briefly while the pan finishes heating.
Cook the Crepes
Brush or swirl a thin layer of butter into the hot pan. Pour about 1/4 cup of batter into the center, lift the pan and tilt to spread batter into a thin, even round. Cook 1–2 minutes until the edges lift and the surface appears set, then flip with a spatula and cook 30–60 seconds on the other side. Adjust the heat as needed: lower if they brown too fast, raise slightly if they cook too slowly. Re-butter the pan between batches and continue until all batter is used.
Fill the Crepes
Fill crepes with butter, jam, powdered sugar, whipped cream, fresh fruit, or savory fillings such as cheese, ham, sautéed mushrooms, spinach, or smoked salmon. Crepes are endlessly customizable—serve them warm and enjoy a simple breakfast, a light lunch, or an elegant dinner.
Amy’s Recipe Tip
Long Ferment Option: For more developed sourdough flavor, let the batter sit at room temperature for a few hours, or prepare it the night before and refrigerate overnight.
How to Store Leftover Crepes
Store leftover crepes in an airtight bag or container in the refrigerator for up to 2–3 days. Reheat gently in a skillet or microwave until warm.
Substitutions
- Milk: Any dairy-free milk works as a substitute.
- Butter: Use a neutral-flavored oil instead of butter if preferred.
If you liked these Sourdough Blender Crepes you’ll also like…
- Sourdough Pancakes
- Sourdough Roll-Up Blender Pancakes
- Sourdough Waffles
- Sourdough Discard Blueberry Muffins
- Sourdough Bran Muffins
Frequently Asked Questions
Yes. Any dairy-free milk can replace cow’s milk in the batter.
Temperature control is key. Start with a hot pan, use a thin coating of butter, and allow the crepe to set before flipping. Adjust heat as needed and give the crepe a little extra time if it seems fragile.
Yes. You can omit sourdough discard and use a standard blender crepe batter for similar results.
Sourdough Blender Crepes
Equipment
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blender
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10–12 inch frying pan
Ingredients
Sourdough Blender Crepes
- 3 large eggs (about 150 grams)
- 120 grams sourdough discard (about 1/2 cup)
- 70 grams all-purpose flour (or freshly milled whole wheat; about 1/2 cup)
- 240 grams milk (about 1 cup)
- 60 grams water (about 1/4 cup)
- 20 grams honey (about 1 tablespoon)
- 4 grams vanilla extract (about 1 teaspoon)
- 3 grams salt (about 1/2 teaspoon)
- 30 grams unsalted butter, melted (about 2 tablespoons)
- unsalted butter for the frying pan
Crepe Toppings
- whipped cream
- fresh fruit
- powdered sugar
- unsalted butter
- maple syrup
- savory toppings (meat, cheese, spinach, etc.)
Instructions
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Preheat a frying pan over medium-low heat.
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Add ingredients to the blender: eggs, sourdough discard, flour, milk, water, honey, vanilla extract, salt, and melted butter. Blend for about one minute until smooth.
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Add a little butter to the pan to coat it. When the butter melts, pour some batter into the pan and tilt to spread. Cook about 1–2 minutes until the crepe is mostly set, then flip and cook 30–60 seconds on the other side. Repeat, buttering the pan as needed, until all crepes are cooked.
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Top crepes with strawberries, syrup, whipped cream, or savory fillings. Serve warm and enjoy.
Notes
Sourdough Discard: To avoid a strong sour tang, use discard that is fresh or a day or two old. If your discard is very runny, add a bit more flour to achieve a thin but spreadable batter.
Long Ferment Option: For deeper flavor, let the batter ferment at room temperature for a few hours or refrigerate overnight.
Nutrition
Carbohydrates: 9 g,
Protein: 3 g,
Fat: 4 g
Nutrition information is an approximation.