Should crepe batter be thick or thin?

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin ! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.

Why are my crepes falling apart?

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

How do you make Joanna Gaines crepes?

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Is it better to let crepe batter rest?

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax . While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Is it better to make crepe batter the night before?

Zizka has always approached crepes as do-ahead, because the batter always cooks more evenly when it has rested overnight . Pressed for time? Let the batter sit at least one hour at room temperature for that lighter-than-air texture.

Should you sift flour for crepes?

For best results, be sure to use free range eggs and sift your flour.

How long do you let crepe batter rest?

So, it is absolutely necessary to let the batter rest. A minimum of 6 hours is considered satisfactory, and ideally 24 to 48 hours (which is what many traditional creperies do). The longer the rest, the stronger the taste and the darker the colour of the galette.

What temperature should you cook crepes at?

The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface. You will use a six ounce ladle to make fourteen to fifteen inch diameter crepes on a 15.75 inch griddle.

Do you cook both sides of the crepe?

Cook for 1–2 minutes, then flip as soon as the bottom is set. Don't wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.

When preparing crepe batter which ingredient will increase the overall richness the most?

Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt.

Why are my crepes not fluffy?

Therefore to make your crepes as light and fluffy as possible, it's important to let your batter rest . This key step relaxes the gluten and produces a better, more tender final product. But there is another reason you should refridgerate your crepe batter.

Why do you put beer in crepes?

Beer adds a slight flavor, and carbonation, keeping the crêpe batter tender and loose . This ingredient keeps the crêpes lacy, with lots of air bubbles (which Jehnee says are a good thing!) while they're cooking. The bubbles and small holes leave lovely pockets for sauces and fillings to ooze through.

Sourdough Crepes Recipe (2024)

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The best sourdough crepes recipe makes a super easy and delicious breakfast. All you need are 5 simple ingredients and some delicious fillings to make this healthy recipe.

I’ve been making these just about daily for my kids, but this would also make an amazing weekend breakfast.

It is a great way to get all the healthy nutrients and protein from eggs, especially when they are just ‘over’ eating eggs. Then, combine it with sourdough, and you have a nearly perfect breakfast.

We love making regularsourdough pancakes,donuts, or even these amazingly deliciouscinnamon rolls. But sometimes, you need a quick and easy recipe that can be thrown together in no time.

This recipe is so simple, and utilizes sourdough starter discard to get all those nutritious fermented grains. If you don’t have a sourdough starter on hand, you can learn how to make onehere.

If getting started making sourdough products seems intimidating, then this recipe is for you. No complicated process of starting it the night before, or kneading, or really any waiting, for that matter. You literally just mix the recipe together and pour into pans.

Then, you fill it with your favorite fillings and enjoy. An easy, yummy, and fast breakfast? I’m in.

Benefits Of Sourdough

Sourdough starter is a water-flour combination that has captured wild yeast in the air, which is used to help naturally raise grain products. When using a sourdough starter, you usually combine the starter with grains, and then allow them to sit out to ferment.

During the fermentation process, naturally-occurring phytic acid is broken down, which helps make the nutrients in grains more bioavailable; the process also increases some nutrients, like folate.

Fermenting grains can also make them easier to digest, and sourdough products may contain lower amounts of gluten. (source)

Those who have gluten sensitivity may be able to tolerate gluten that has been fermented for 24 hours.

Using sourdough starter or discard in recipes allows you to make quick sourdough products, with all the fermentation benefits, without having to wait 12-24 hours for the fermentation process.

Recently, I’ve been converting my starter to an einkorn flour. This is because einkorn is an heirloom wheat varietal that is a little easier to digest than modern wheat.

Tips:

I always cook with my cast iron skillet. If you are new to cast iron cooking, one of the keys is that you want the pan nice and hot before adding in the crepes. They will stick if the pan is cold. You can learn more about cast iron cooking from my podcast, orcheck this post.
Also, you want to make sure that you are making them thin so they don’t stick. I will add about a 1/2 cup of the crepe batter to the cast iron skillet, and then use a spatula to spread out the mixture thinly and evenly.
Make sure the crepe is just about fully cooked before you flip it. If you flip it early, it will break.
I usually get four cast iron skillets going to make the crepe-making process super fast.
Don’t be discouraged if the first crepe doesn’t turn out perfect the first time. It’s a known fact for all pancakes that the first one doesn’t turn out. Adjust the temperature as needed.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosurehere.

Tools you may need:

Large bowl

Measuring cups andspoons

Whisk or egg beater, you could even use an immersion blender

Cast iron skillet, a non-stick skillet, or crepe pan

Spatula

Stand mixeror hand mixer

Sourdough Crepe Batter Ingredients

Eggs– we use organic pasture-raised whenever possible (from our own laying hens)

Fed sourdough starter– This is an active starter. It has been fed with flour and water in the last 4-12 hours. This is a great way to use up a lot of extra starter.

Melted butter

Salt

Milk

Whipped Cream Cheese Filling Recipe

4 ounces cream cheese

1/4 cup maple syrup

1/2 teaspoon vanilla extract

1/2 pint of heavy cream – whipped

Crepe Filling Ideas

Whipped cream cheese recipe above
Whipped cream
Chocolate chips
Fruit – sliced strawberries, bananas, blueberries, pineapple, apples, etc.
For a more savory fillings, add sautéd mushrooms, onions, spinach, and cheese. You could even add some bacon or black beans.
Nut or seed butters. Peanut butter, almond butter, cashew, etc. Nutella is also a really popular filling with whipped cream and strawberries.
Or, you could try it the French way: with some fresh lemon juice and a sprinkle of sugar.

How To Make Sourdough Crepes

Preheat the cast iron skillet over medium heat.

Melt butter in one skillet. Could also substitute with coconut oil.

Mix together sourdough starter, eggs, milk, and salt.

Add melted butter and mix until smooth.

Pour crepe batter into a preheated pan, about 1/2 cup of batter per skillet, and use spatula to spread batter into a thin layer. Or swirl the pan in a circular motion to distribute the thin batter.

Allow to cook on the first side until almost completely cooked through, and then flip and finish cooking on the second side. This will help it not break.

Cook for 1-2 more minutes and then place on a plate. Top with your choice of fillings.

To make the filling:

With a stand mixer or hand mixer, whip 1 pint heavy whipping cream until stiff peaks form.
In a separate bowl, mix together room temperature cream cheese, vanilla, and maple syrup until well combined.
Fold in whipped cream.
Fill crepes with whipped cream cheese filling, blueberries, sliced strawberries, chocolate chunks, or sliced bananas.
Serve.

Storage:

Store in an airtight container in the fridge for up to 4 days. Or freeze for up to two months. I like to place a piece of parchment between the thin pancakes to prevent them from sticking.

How do you keep crepes warm?

Usually we serve and eat them right away, but you can keep them warm in a 200-degree oven in a baking dish. Just stack them on top of each other and cover the baking dish.

The Unofficial Quick Way To Make This Sourdough Crepe Recipe

This is a recipe that was inspired by my friend on Instagram.

Preheat cast iron skillets. I get four skillets going, making this super fast.

In a bowl, you mix together 12 eggs, 1/2-ish to 1 cup-ish of milk (super precise here), a couple scoops of sourdough starter, dash of salt, and 1-2 tbsp of organic sweetener (sugar, maple syrup, or honey).

Pour the batter into the hot cast iron skillets, sprinkle over some fresh blueberries, and allow to cook until almost cooked through. Flip and cook for a few more minutes.

I’ve also done this same recipe, but added in a little bit of puréed pumpkin, sweet potato, or squash into the batter.

Find More Of Our Family Favorite Sourdough Recipes

Sourdough Pumpkin Cobbler Recipe
Breakfast Pizza Recipe With Sourdough Crust
Sourdough Donuts With Cinnamon Sugar
Sourdough Pumpkin Cobbler Recipe
Best Chicken Pot Pie Recipe With Sourdough Biscuits

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!