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Sourdough Discard Crepes: Thin, Lacy, 15-Minute Batter
Discard makes silky, flexible crepes with a delicate tang. Whisk the batter and cook straight away — no resting needed.
Pierre Lambert2 min read
Sourdough discard crepes are thin, lacy, and tender with a gentle tang — the discard gives the batter body and flavor, and you can cook them immediately with no resting time. They work for both sweet and savory fillings.
Recipe (makes ~10 crepes)
- 200g sourdough discard
- 2 eggs
- 200g milk
- 60g all-purpose flour
- 2 tbsp melted butter
- 1/2 tsp salt
- 1 tbsp sugar (omit for savory)
Method
- Whisk everything into a smooth, thin batter (like heavy cream). Add a splash of milk if too thick.
- Heat a nonstick or crepe pan over medium; brush with butter.
- Pour a small ladle of batter and swirl to coat thinly.
- Cook ~1 minute until edges lift, flip, cook 20–30 seconds more.
- Stack and keep warm.
Sweet vs. savory
| Sweet fillings | Savory fillings |
|---|---|
| Nutella + banana | Ham + cheese |
| Lemon + sugar | Spinach + feta |
| Berries + cream | Mushroom + gruyère |
| Cinnamon apples | Egg + smoked salmon |
Tips
- Thin batter = thin crepes. Adjust with milk.
- The first crepe is always a test — don't worry if it's imperfect.
- For savory, skip the sugar and add herbs to the batter.
Frequently asked questions
Do I need to rest the batter?
No — the discard is already hydrated, so you can cook right away. Resting 30 minutes makes them even more tender if you have time.
Can I make the batter ahead?
Yes — it keeps 1–2 days in the fridge. Whisk before using.
Why are my crepes tearing?
Batter too thin or pan too hot. Thicken slightly and lower the heat.
Crepes use up a lot of discard fast. SourdoughAI's discard log helps you plan big-discard recipes like these.