Recipe

Sourdough Discard Crepes

Thin, flexible sweet or savory crepes made with sourdough discard for a gentle tang.

By Pip

•

4.8

A stack of thin sourdough discard crepes folded into triangles on a white plate with a small bowl of berries on a cozy kitchen table

Pull up a chair. Our little hedgehog host has a soft spot for anything that turns a humble jar of sourdough discard into breakfast magic.

These sourdough discard crepes are thin, lacy, and flexible, with just enough tang to make sweet fillings taste brighter and savory fillings taste toastier. The key is keeping the batter pourable like heavy cream, not thick like pancake batter. If you can swirl it around the pan in one quick wrist circle, you are in crepe territory.

A mixing bowl of thin crepe batter being whisked until smooth on a light colored kitchen counter

Below you will find exactly how much discard to use, how long to rest the batter, the right pan heat, and the little visual cues that say, "Flip me now," before your crepe decides to glue itself down out of spite.

Why It Works

True crepe texture: thin batter that spreads easily and cooks into delicate, bendy crepes, not thick discard pancakes.
Just the right tang: sourdough discard adds flavor without making the crepes sour.
Reliable flip cues: you will know when the edges are ready, when the center is set, and when the underside is lightly browned.
Sweet or savory: one batter, lots of filling options.

Pairs Well With

Storage Tips

How to Store Leftover Crepes

Fridge: Let crepes cool completely. Stack with parchment or wax paper between them, then store in an airtight container or zip top bag for up to 3 days.

Freezer: Stack with parchment between crepes, seal well, and freeze up to 2 months.

Reheat: Warm in a dry skillet over medium low heat for 20 to 40 seconds per side, or microwave in a short burst (10 to 20 seconds) covered with a damp paper towel. If they seem dry, a tiny pat of butter in the pan fixes that right up.

A stack of cooked crepes with parchment paper between each crepe on a cutting board

Common Questions

How much sourdough discard should I use in crepes?

This recipe uses 240 g sourdough discard (about 1 cup). If your discard is 100% hydration (equal weights flour and water), that volume will be very close to 1 cup. If your discard is thicker or thinner, go by the grams and adjust the batter with a splash of milk or a spoonful of flour as needed.

Does discard need to be room temperature?

Not strictly, but room temperature discard blends more smoothly. If your discard is cold and thick, whisk it well and rest the batter so any lumps relax.

How long should crepe batter rest?

Rest for 20 to 30 minutes. This helps the flour hydrate and the gluten relax, which makes thinner, more tender crepes that do not fight you when you spread the batter.

What heat should the pan be for crepes?

Aim for medium heat (closer to medium low if your stove runs hot). The crepe should set within 20 to 30 seconds, not instantly. If it browns too fast, lower the heat. If it takes forever to set, nudge the heat up.

When do I flip a crepe?

Flip when the edges look dry and start to lift, the top looks mostly set (no wet puddles), and you can slide a thin spatula underneath without tearing. The first side usually takes 60 to 90 seconds, the second side 20 to 40 seconds.

Why is my batter tearing or making holes?

Holes can happen if the batter is a bit thin or the pan is too hot. If the batter seems thin and fragile, whisk in 1 to 2 tablespoons flour and rest for 5 to 10 minutes. Tearing is also common from flipping too early or not enough butter. If the batter seems thick and will not swirl, whisk in milk 1 tablespoon at a time.

Can I make the batter ahead?

Yes. Cover and refrigerate for up to 24 hours. Whisk before cooking and add a splash of milk if it thickened.

Pip

Pip is the little hedgehog host of Mom’s Best Recipes, with a big soft spot for comfort food and a kitchen full of curiosity. Pull up a chair for cozy recipes, handy tips, and a dash of kitchen mischief.

Kitchen Essentials

10 to 12 inch nonstick skillet or crepe pan
Mixing bowl
Whisk
Measuring cups and spoons (or a kitchen scale)
Thin spatula for flipping
Small ladle or 1/4 cup measure for portioning batter

Our kitchen companion Pip likes recipes that feel a bit like a trick. You look at that jar of sourdough discard and think, "What now?" Then you whisk it into a silky batter, swirl it around a hot pan, and suddenly you have a stack of crepes that look downright fancy. It is the kind of breakfast that makes a weekday feel like it put on a sweater and lit a candle.