SOURDOUGH CREPES
Great use of discard sourdough starter.
Provided by Carolyn Meigs
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
- Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 12.2 g, Cholesterol 83.4 mg, Fat 9.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 5.5 g, Sodium 188.5 mg, Sugar 1.5 g
SOURDOUGH CREPES
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings. Be patient when you start to cook them, since just like pancakes, the first crepe is never the best. If the initial ones are too pale (or burnt!), simply adjust the heat and keep going until you reach a sweet spot!
Provided by Kat Boytsova
Categories Sourdough Egg Milk/Cream Butter Breakfast Brunch
Yield 12 crepes
Number Of Ingredients 10
Steps:
- Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
- Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps-a few small lumps are fine, but try to get batter as smooth as possible.
- Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn't need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
- Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
- Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.
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