Sourdough Crepes with Cream Filling (five ingredient)

By: Amber Grangroth

Crepes are French pancakes made from a thin batter. The batter consists of eggs, flour, milk, butter, and salt. They can be filled with a variety of sweet or savory fillings.

Our second born turned 11 yesterday! I ask the boys what they want for their birthday breakfast and dinner to help make the day special. Crepes are often requested as a special birthday breakfast among our boys. I don’t make them often because it is quite time consuming to make crepes for eight hungry boys who eat like grown men! Maybe I need a couple more cast iron pans to speed up the process! However, when the birthday boy wants crepes, I make crepes!

We love to fill our crepes with cream and top with berries. But as crepes are flying off the pans as fast as I can make them, they are often just topped with a scoup of creme and berries. It may not look pretty, but it definitely still tastes delicious!

I like to rub some butter on the pan between each crepe. This helps to prevent any sticking. Also, cook almost through before Flipping. This will help to prevent the crepe from breaking.

Sourdough Crepes can be made using a fed starter or discard. The sourdough adds a delicious depth of flavor that isn’t present in other crepes, and the fermentation process of sourdough breaks down the grain to make it easier to digest.

Enough chit chat, let’s make some sourdough crepes!

Sourdough Crepes with Cream Filling Recipe

2 1/2 cups fed sourdough starter or discard

4 eggs

1 1/2 cups milk

1/2 tsp salt

1/4 cup butter melted

More butter to coat the pan between each crepe.

Instructions:
1. To a large bowl, add sourdough starter, eggs, milk, and salt. Mix well.

2. Melt butter in a cast iron pan on low heat. Slowly pour the butter into the batter while mixing. Batter should be thin and smooth.

3. Preheat a pan on the stove. Rub with a stick of butter. Pour 1/4-1/2 c of better on the pan and twirl until evenly coated. Use the amount that seems right for your size of pan.

4. Cook for 2 minutes until cooked through and flip. Cook for 30 seconds to a minute longer.

5. Fill with your choice of fillings and roll. Serve warm.

Filling/topping ideas: whipping cream, cream filling, blended cottage cheese, syrup,yogurt, fruit, bananas, and drizzle with peanut butter and chocolate syrup, eggs, ham,cheese, and sauted veggies.

Cream Filling:
8 Oz cream cheese (room temperature)

1/2 cup pure maple

2 cups whipping cream

1. In a stand mixer whip whipping cream until light and fluffy. Remove to a separate bowl.

2. Don’t wash the mixer bowl. Add cream cheese and maple syrup and mix until smooth, scraping the edges as needed.

3. Fold the whipping cream into the cream cheese mixture until well combined.

4. Fill crepe and roll.

Enjoy!

Sourdough Crepes with Cream Filling (five ingredient)

Print Recipe

Ingredients
  

  • 2 1/2 cups fed sourdough starter or discard
  • 4 eggs
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • 1/4 cup butter melted
  • More butter to coat the pan between each crepe.

Instructions
 

  • To a large bowl, add sourdough starter, eggs, milk, and salt. Mix well.
  • Melt butter in a cast iron pan on low heat. Slowly pour the butter into the batter while mixing. Batter should be thin and smooth.
  • Preheat a pan on the stove. Rub with a stick of butter. Pour 1/4-1/2 c of better on the pan and twirl until evenly coated. Use the amount that seems right for your size of pan.
  • Cook for 2 minutes until cooked through and flip. Cook for 30 seconds to a minute longer.
  • Fill with your choice of fillings and roll. Serve warm.

Notes

Filling/topping ideas: whipping cream, cream filling, blended cottage cheese, syrup,yogurt, fruit, bananas, and drizzle with peanut butter and chocolate syrup, eggs, ham,cheese, and sauted veggies.
Cream Filling:
8 Oz cream cheese (room temperature)
1/2 cup pure maple
2 cups whipping cream
1. In a stand mixer whip whipping cream until light and fluffy. Remove to a separate bowl.
2. Don’t wash the mixer bowl. Add cream cheese and maple syrup and mix until smooth, scraping the edges as needed.
3. Fold the whipping cream into the cream cheese mixture until well combined.
4. Fill crepe and roll.