Whole Wheat Sourdough Crepes

This whole wheat crepes recipe using our organic Sonora whole wheat flour and the sourdough discard you are probably wondering what to do with will surely become a weekend brunch staple at home! Whip a batch of batter the night before and store in the fridge for an easy morning. This recipe would make a great Mother's day breakfast "hint hint!"  

Download a printable version of the recipe here.

Whole Wheat Sourdough Crepes 

*This recipe uses sourdough discard

 Yield: 5-6 servings

Ingredients:

90g BSM Sonora whole wheat flour

5g fine sea salt

30g sugar

120g sourdough discard (ripe, unfed)

240g whole milk (room temp)

30g unsalted butter (melted)

3 large eggs

In a microwave safe bowl, heat the milk for 30 seconds just to take the chill off. Melt the butter in a separate bowl and set aside to cool slightly.

In a large mixing bowl, combine the flour, sugar, and salt and whisk together. In a separate bowl, combine the milk, discard, melted butter, and three large eggs. Whisk the wet ingredients well until the eggs are incorporated. Combine the wet ingredients with the dry ingredients until it becomes a very thin pancake-like batter. Refrigerate for 30 min before cooking. Give the batter a good whisk after removing from the fridge.

Heat a large skillet on medium-high heat. Spray the skillet with pan spray or grease moderately with butter each time you cook a crepe. When the skillet is heated, pour ¼ cup batter at a time, swirling the pan around to create a large thin crepe. Allow to cook for 1 min on each side, carefully and confidently flipping the crepe either with the pan and your wrist, or taking a spatula and very carefully flipping the crepe.

*Pro-tip: Tilt the skillet at a 45° angle and allow the crepe to slide off and fold onto a plate as opposed to using a spatula to remove from the skillet. Crepes are delicate and can easily tear if too aggressive with a spatula!

Best served immediately with your preferred sweet or savory toppings. This batter can be made a day ahead and stored in the fridge overnight to use the next morning. Not recommended for freezing as the batter will split and curdle.