About the Recipe
Like so many others, I am an avid sourdough baker. Perhaps my favorite thing about the sourdough process is finding ways and creating recipes that use up the discard you have when feeding your starter. It can be used as a substitution for everything from buttermilk to eggs to a replacement for some (or in this case, all) of the flour and liquid in a recipe. It's such a surprising and often underappreciated ingredient and I hope you'll try one of my sourdough discard recipes the next time you're looking for a way to use it rather than discard it.
Ingredients
500 grams sourdough discard
4 large eggs
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
56 grams unsalted butter, melted
salted butter for cooking
whipped cream, strawberries and powdered sugar for serving
Preparation
Step 1
In a large bowl, whisk together sourdough discard, eggs and vanilla until completely smooth. May take some time depending on the thickness of your sourdough discard.
Step 2
Whisk in sugar, baking powder and salt. Then whisk in the melted butter.
Step 3
Heat a 12" skillet over medium heat and melt a small pad of butter in the pan once heated.
Step 4
Using a 1/3 measuring cup, scoop out batter. Hold pan away from heat and tilt at about a 45 degree angle. Pour batter into center of the pan while keeping it tilted but also rotating in a circle to allow batter to spread across almost the entire surface of the pan. This movement takes time to master so be patient with yourself. Even ugly crepes taste great!
Step 5
Return pan to heat and cook until batter looks set (approximately 45-60 seconds). Flip crepe and cook an additional 45-60 seconds, or until you lift the edges and see slightly browned crispy edges.
Step 6
Remove from pan and serve immediately or keep warm in a 200 degree oven until all of your crepes are cooked.
Step 7
Repeat cooking process until batter in gone. Serve crepe with freshly whipped cream and sliced strawberries. Top with powdered sugar if desired.
