High Protein Sourdough Discard Crepes Recipe

Made using extra eggs and healthy sourdough these high protien sourdough crepes make a delicious and filling meal any time of the day!

We make these crepes several times a week as it’s one of our favorite sourdough recipes and our favorite way to add extra eggs and protein for a quick meal.

They make a delicious breakfast as they are more filling than regular crepes and you can enjoy them with savory or sweet fillings.

See my post about makign an Easy Sourdough Starter for my best tips getting started with sourdough.

​When you have a starter going, you don’t have to just make sourdough bread! Some of our favorite recipes are these Sourdough Blueberry Pancakes, and these Fried Sourdough Dandelions and if you do have sourdough bread left over then you can use it to make this Traditional Irish Gur Cake. The sky is the limit for what you can make using a simple starter!

This sourdough crepes recipe is a great way to use up sourdough starter discard but you can of course use active starter also.

Sourdough discard is basically  leftover starter. Discard generally has more flavor than active starter as the characteristic sourdough flavor intensifies during the fermentation process.

I don't often have a lot of sourdough discard as I prefer to feed my starter just enough for the recipe that I want to make. So I usually just give my starter a big feed with my prefered flour ( a mixture of wholegrain and white spelt four) the night before and its ready in time for breakfast! 

If you prefer a stronger sourdough flavor use discard.

Sourdough Crepe Recipe

Unlike with regular pancakes, you don’t need to rest the batter.

For best results, use ingredients at room temperature. Then, mix the ingredients together while the pan is heating and start cooking straight away!

Ingredients

1/2 cup of starter or discard

6 eggs – Don’t be surprised by the golden yellow color these crepes can have if you are using pastured eggs!

2-3 tablespoons of milk – you can use a milk of your choice, heavy cream, or even simply use water

Butter for frying – you can also use coconut oil

You will need:

A crepe pan or a cast iron skillet. 

 It's the butter or coconut oil that makes the crispy edges so don't skip it even if you use a non-stick skillet!

Method

1. Whisk the ingredients together in a large bowl. ( I like to use a large mixing bowl with a spout so I can pour directly into the pan) . It’s important to beat the eggs thoroughly so that they are fully incorporated. 

The thickness of your batter depends on the hydration of your starter and the size of the eggs you use. For this recipe, you're looking for a batter that is a little thicker than heavy cream. If necessary, you can add a little extra milk, cream, water, or an extra egg until you achieve the right consistency. 

2. Heat the pan to a medium heat and add a knob of butter. The Pan is hot enough to add the batter when you see some bubbles start to form in the butter. 

A hot pan makes it easier to spread the batter around the whole pan. Too hot and the batter will stiffen too soon. Not hot enough and the batter will slide around the pan. 

3. Using a soup ladle or pouring from a pitcher, add a thin layer of batter to the preheated pan.

You will need about 1/4 cup of batter, depending on the size of your pan.

– Lift the pan by the handle and swirl the batter around in a circular motion to cover the entire bottom of the pan.

You may need to use more batter if you are using a very large pan. 

If this is still difficult to do you may have a too high temperature, causing the batter to stiffen too quickly, or the batter may be too thick.

3. Cook the crepe for 1-2 minutes on the first side until the batter stiffens and the underside turns golden brown. You will also see the edges of the crepe start to curl slightly. 

Don't worry if the first crepe doesn't turn out perfectly! It takes a while for the pan to heat thoroughly and the first crepe is a perfect guage for the temperature. In Sweden, we have a saying that the first pancake is always for the dog! 


- Flip the crepe and cook for about a minute. 
The second side doesn't take as long to cook so keep an eye that it doesn't burn. 

4. Add some more butter to the pan and repeat the process. 

Place a towel over the finished crepes to keep them warm, or serve immediately.

Serving suggestions

We most often eat these crepes for breakfast, but they make a delicious and filling meal any time of the day!

For busy mornings, we usually serve a little honey or jam.

Sweet Crepes:

Fresh berries and fruit

Maple syrup and butter

Nutella and banana

Lemon juice and brown sugar

Savory fillings:

Fried halloumi with Wild Garlic Pesto

Fried mushrooms, garlic creme fräch, and wilted spinach

Cheese and sliced ham

​Grated cheese and chopped spring onion

​How to store these crepes

Store in an airtight container in the refrigerator. They taste best when served warm and can be reheated in the microwave for 30 seconds on full power. 

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!