Easy French Sourdough Discard Crepes (Crepes au Levain écarté) that can be made for breakfast, or appetizer. Delicious French crepes, made with sourdough discard )or simply sourdough) for breakfast, brunch or a snack.
Today we’re putting together something easy with sourdough discard – a French classic, but with a cheeky little twist. You see, levain (that’s the fancy French word for a natural starter, a.k.a. sourdough) has been the backbone of French bread since forever. Every region had its own grain of choice – wheat here, rye there – and their own way of keeping the starter alive.
Back then, before the rise of industrial yeast, this was the only way folks in the countryside could get their dough to puff up. Ever since Louis Pasteur showed that yeast were living organisms, the rise of commercial yeast (think instant dry yeast) began to take shape all across Europe and the world.
ALSO TRY the CLASSIC French Crepe Recipe (Crêpe Française) – the only crepe recipe you may ever need (besides sourdough that is). If you feel adventurous – try my rustic recipe for Homemade Fluffy Pancakes (with Greek yogurt).
Ingredients and Substitutions
- White flour – I most often make the crepes with all purpose white unbleached organic flour
- Sourdough discard – meaning sourdough that has not been fed. However, active sourdough can be used too
- Milk – aim for low fat or up to 3,5% fat content of milk for runny enough crepe dough
- Eggs
- Butter – for greasing pan and a drop for the batter
- Pinch of sea salt – totally optional
How to make French Sourdough Discard Crepes?
1st: Combine everything in a large bowl. Using stand mixer (or best hand blender) combine all until homogenous.
2nd: Reheat pancake pan, grease with some butter and pour over the batter. When the edges start to lift off – flip crepes over. Repeat for the rest of the batter and stack crepes one over the other.
French Sourdough Discard Crepes (Crepes au Levain écarté)
Ingredients
- 180 g white flour, all purpose
- 50 g sourdough discard
- 2 medium eggs
- 350 g milk, (370ml)
- 2 tbsp. butter, melted
- pinch of salt
Instructions
- First, in a large mixing bowl combine flour, eggs, sourdough discard and mix loosely.
- Gradually add the milk while whisking, until the batter is smooth and free of lumps. Let the batter rest at room temperature for 20 to 30 minutes.
- Preheat the pancake pan. Melt the butter in the pan, then pour it into the crepe batter and stir until fully combined.
- Cook the crepes in the pan, flipping them once the edges lift easily with a wooden spatula. Continue until all the batter is used. Stack the crepes on top of one another and serve immediately.
Notes
Nutrition
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An easy breakfast recipe everyone will love.
I made double batch from this yesterday and the family was crazy about them. It’s good to have a recipe for crepes that uses my sourdough discard.
Thank you, I’m happy your family liked it.