10-Minute Sourdough Crêpes
Six ingredients, a blender, and a hot pan. These sourdough crêpes are my favorite way to use leftover starter. Whether your starter is at room temperature or straight from the fridge, you'll have delicate, flavorful crêpes in about 10 minutes—with 100% of the flour naturally fermented.
Scaling Tool
"I love how quick these are! Just toss everything in the blender and go. Even a Frenchman would approve!"
Sourdough Equipment
Precision is the difference between a good loaf and a masterpiece.
10% off BlendtecIngredients
| Amount | Ingredient | Baker's % |
|---|---|---|
| 250g | Hungry Sourdough Starter | —% |
| 54g | Melted Butter (1/4 cup or half a stick) | —% |
| 3 | Eggs | —% |
| 60g | Milk (almond works great) | —% |
| 3g | Fine Sea Salt | —% |
| 3g | Vanilla Extract | —% |
Method
Prep: Tare your blender jar on a digital scale and set to grams.
Blend: Add all 6 ingredients and blend until smooth. Jordan uses a Blendtec for perfectly silky batter every time.
Cook: Pour batter onto a hot pan. Use gravity to evenly distribute it around the pan.
Flip: Once most of the bubbles pop on the surface, flip it over. It cooks fast!
Repeat: Makes 6-9 crêpes depending on pan size.
Store: Extra batter keeps in the fridge for a few days.
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