I got all fancy here at Casa Radiance for breakfast today! I had pulled my sourdough starter (aka Breadipus Rex) out of the fridge a couple days ago to see if it was still alive. Truth be told, I forgot about it for a few months! I thought it was dead, but I fed it and it showed some signs of life, so I left it out of the fridge and kept refreshing it for a couple days and it was alive and kicking again. I realize this starter is over 2 years old now! I don’t use it that much, but will feed it occasionally. It’s the forgotten pet
Anyway, I wanted to try something different and saw this recipe for sourdough crepes and thought that would be easy enough for breakfast!
Crepes are really easy. They seem fancy, but just are a super thin pancake. This recipe only took 4 ingredients:
Okay, I know the picture has just 3, but pretend you see milk sitting next to these items. It was pre coffee when I did this.
- 1/2 cup fed sourdough starter 100% hydration **
- 1 egg
- 1 teaspoon butter, melted
- 1 to 2 tablespoons of milk
** 100% hydration means the starter is made with equal parts by weight of flour and water. If you use more flour than water, that is a stiff starter.
The best pan to use for crepes is an 8 inch nonstick pan. You don’t need a fancy crepe pan. It just needs to have slightly curved sides. While you mix the ingredients, you want to get your pan hot over medium to medium high heat.
First, stir your starter to get all the bubbles out. Then measure out 1/2 cup and add it to the cup of your mini blender along with the egg and melted butter. You could do this with a whisk if you don’t have a blender, but it’s just easier this way.
I also tossed in some cinnamon here, just for kicks. Blend well and then stir in 1 to 2 tablespoons of milk to thin out the batter. How much milk will depend a little on how wet your starter is. You want it really thin so it spreads around the pan and doesn’t mound up like it would for a pancake.
Spray the heated pan with cooking spray and pour in about 3 tablespoons of batter. You want to swirl the pan around to distribute the batter all the way around the pan and up the sides. This is why you need thin batter. This was a hard picture to take, I have to say.
You can kind of see how runny the batter is and how it is swirling towards the edges. It cooks very fast because the crepes are thin.
In about a minute, the crepe edges will start to pull from the pan like this:
Now is the time to flip. You can try with your fingers or just use a spatula:
This needs maybe 20 seconds on the other side:
Then just slide to a waiting plate. I slide mine out and then fold them over.
You could leave them unfolded and fill and roll them, but I am kind of lazy. Repeat until the batter is gone. It doesn’t take very long at all to do all the crepes. I got 5 crepes out of this and really the batter could have been a bit thinner and made 6.
I topped mine with my blueberry sauce and a spoon of ricotta. Plus some cinnamon because I got all fancy!
These were quite good. Normally crepes don’t have much flavor to them, but these had a definite complexity to them. My starter is pretty tangy because it is 2 years old. I think I will call them sophisticrepes! These could be used for sweet or savory purposes. You may want to add a little sweetener to these to help balance the tang if you are used to sweeter breakfasts.
I would hazard a guess that the crepes are about 220 calories or so, not including any topping.