Sourdough crepes
What should you do with that leftover starter that your sourdough recipe tells you to toss out before you feed the mother again? Well…you could just be a mindless cow and toss it away. Not being one who follows the “herd mentality” may I suggest that you find something useful to do with it, after all you did take the time to culture it and watched it grow, no?
There are plenty of things you can do with it. For this post we are going to focus on a recipe that is near and dear to me and one that I, up until moving to Dubai I made every Sunday, and that my friends are crepes or more specifically sourdough crepes.
I heart crepes and one of the easiest ways of using up otherwise discarded starter is by making crepes with it. Easy enough, just mix and rest for 15 minutes or so, mix again to stir up any settled starter and you’re on your way to the start of yet another fine day.
This is a great basic crepe recipe leaving you tons of room to experiment with toppings. If you’re a traditionalist you could go for maple syrup and a pat of butter or some fresh fruit. Looking for something on the wild side? Perhaps a warm chocolate sauce with crumpled caramelized bacon and Chantilly cream crepe is in your future.
Don’t hold back with the creativity or the toppings…just nail the crepe and your good to go.
| Sourdough Crepes Recipe |
- Day one (yes this takes a bit of planning);
- Ingredients
- ½ c – starter
- ½ c – flour
- ½ c – water
- Day two;
- ½ c – evaporated milk
- 1 ea – egg
- 2 tablespoons – sugar
- 1/8 teaspoon – salt
- ¼ stick – butter, melted
- ¼ stick of butter or oil to coat pan
- Day one;
- Mix these three ingredients together and rest in a warm pace overnight.
- Day two;
- In a mixing bowl place the starter, sugar and salt in a bowl. Mix well and reserve.
- Beat the egg until good and beaten. Add egg to above and mix.
- Mix the evaporated milk and the butter together and then mix with the above.
- Heat a crepe pan or other non-stick sauté pan and add a small amount of butter/oil.
- Ladle the crepe batter into the pan and swirl until base of the pan is evenly coated with batter.
- Cook until the edges begin to dry out a bit and the batter is set.
- Gently turn crepe over and finishing cooking. About 1 minute.
- Fold into a quarter piece (see image), roll or stack.
- Serve with your favorite fillings/toppings and enjoy.
Remember that this is a 2-day recipe. Begin on Saturday to enjoy on Sunday.
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