The Starter Jar's Best Sourdough Discard Crepes: Perfectly Thin, Delicate, and Versatile
Master perfectly thin sourdough discard crepes with The Starter Jar's recipe. Versatile for sweet or savory, this easy recipe utilizes your discard beautifully. — Published August 11, 2026 at 6:04 AM UTC.
Ingredients
- 200g The Starter Jar's sourdough discard (active or unfed)
- 240g (2 cups) all-purpose flour
- 480ml (2 cups) whole milk
- 2 large eggs
- 2 tbsp granulated sugar (optional, for sweet crepes)
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted, plus more for cooking
Instructions
Step 1
In a large bowl, whisk together The Starter Jar's sourdough discard, milk, eggs, melted butter, sugar (if using), and salt until well combined.
Step 2
Gradually add the all-purpose flour to the wet ingredients, whisking until the batter is smooth and free of lumps.
Step 3
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period is crucial for optimal texture and flavor development.
Step 4
Heat an 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly brush the pan with a small amount of melted butter.
Step 5
Pour about 1/4 cup of batter into the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly over the entire bottom surface.
Step 6
Cook for 1-2 minutes, or until the edges begin to crisp and the bottom is golden brown.
Step 7
Carefully flip the crepe using a thin spatula and cook for another 30-60 seconds on the second side, until lightly golden.
Step 8
Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the finished crepes on top of each other to keep them warm.
Step 9
Serve immediately with your favorite sweet or savory toppings.
