Madara Bakes

Sourdough discard crêpes are delicate, slightly tangy, and endlessly versatile. They don’t need any extra flour because the starter itself provides just the right amount of structure. What you get is a lacy, tender crêpe that can swing sweet or savory depending on your fillings.

This recipe has become one of my go-to’s whenever I want to use up starter quickly without waste. Whether topped with lemon and sugar, spread with Nutella, or filled with ham and cheese, they never disappoint.

Why This Recipe Works

• Zero Waste Baking: Makes use of your discard or active starter.
• No Extra Flour Needed: The starter alone provides the base.
• Quick & Easy: A one-bowl batter that comes together in minutes.
• Versatile: Equally delicious sweet or savory.

Ingredients

• 250 g sourdough starter (active or unfed discard, 100% hydration)
• 150 g large eggs (about 3 medium eggs)
• 122 g whole milk
• 56.75 g unsalted butter, melted and cooled slightly
• 36 g granulated sugar
• 6 g pure vanilla extract
• 3 g salt
• Clarified butter, ghee, or coconut oil (for the skillet)

Method

1. Blend the Batter
   In a large mixing bowl, whisk together sourdough starter, eggs, milk, sugar, vanilla, and salt until smooth. Slowly drizzle in the melted butter, whisking constantly, until fully combined. The batter should be pourable, like heavy cream.
2. Rest (Optional but Recommended)
   Allow the batter to rest for 20–30 minutes at room temperature. This relaxes the gluten and helps the bubbles settle, giving you smoother crêpes.
3. Cook the Crêpes
   Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with ghee, coconut oil, or clarified butter. Pour about ¼ cup of batter into the center, swirling the pan quickly to spread it thin.
4. Flip & Finish
   Cook for 1–2 minutes until the edges lift and the underside is golden. Flip and cook for 30–60 seconds more. Stack finished crêpes on a plate covered with a clean towel to keep warm.
5. Serve & Enjoy
   Fill with your favorite toppings—fresh fruit, jam, lemon sugar, Nutella, or savory fillings like cheese and ham.

Sourdough Discard crepes- no extra flour required

Elegant, lacy crêpes made with nothing but sourdough starter and pantry basics.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Breakfast

Ingredients Equipment Method

Ingredients

  

• 250 g Sourdough Starter or discard
• 150 g Large eggs Approximately 3 eggs
• 122 g Milk Can be substituted for plant milk
• 56 g Butter
• 3 g Salt
• 36 g Sugar
• 5 g Vanilla Extract

Equipment

• 1 Bowl
• 1 Whisk
• 1 Pan Can use any pan or Crepe pan

Method

 

1. Whisk starter, eggs, milk, sugar, vanilla, and salt until smooth. Slowly whisk in melted butter.
2. Rest batter 20–30 minutes if time allows.
3. Heat non-stick skillet, lightly grease, and pour ¼ cup batter while swirling to coat pan.
4. Cook 1–2 minutes until golden, flip, and cook 30–60 seconds more.
5. Repeat and stack. Serve warm with sweet or savoury fillings.

Tips for Success

• These crêpes keep beautifully in the fridge for up to 3 days. Gently reheat in a skillet or microwave.
• Use a well-heated, lightly greased pan—too much fat makes the crêpes greasy.
• The first crêpe often comes out imperfect—think of it as your “chef’s snack”!

If you make it, tag me on Instagram and leave a comment bellow!