basic sourdough crepes with pistachio cinnamon sugar

These basic sourdough crepes are a quick and elegant breakfast that your whole family will love. They’re a great way to use up your sourdough discard, and the batter doesn’t require any milk or resting time.

I fill this basic crepe recipe with a generous spoonful of roughly chopped pistachios, orange zest, cinnamon and sugar. It makes for a crunchy, fragrant and additive morning treat!

Best of all, these sourdough crepes are a simple, pantry friendly recipe-- no special trips to the store are required here. I guarantee you have everything you need to make these cinnamon sugar crepes. It's a classic crepe recipe that your family will beg you to make over and over!

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does sourdough crepe batter need to rest? 

No! Most crepe recipes require the batter to sit for at least an hour, but preferably overnight. This gives the flour time to fully hydrate, which results in a delicate and tender crepe. You can skip this annoying wait time with sourdough crepes, since the flour in the starter has been hydrated for at least 12 hours (but probably 24 if you feed once a day). 

The other great advantage to this sourdough crepe recipe is it doesn’t require any milk. It’s super basic: just blend eggs, salt, a little sugar and melted butter into the starter discard and you’re ready to go!

can sourdough crepes be made ahead of time?

Yes, you can make sourdough crepes ahead of time. Store in an airtight container (or ziplock bag) in the refrigerator for up to 3 days.

Crepes can also be frozen, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months.

to reheat in the oven:

1. Preheat oven to 275°F
2. Stack the crepes in an ovenproof dish and cover with aluminum foil
3. Bake for about 10 minutes, or until warmed through

to reheat in the microwave:

1. Cover the stack of crepes with a damp paper towel
2. Microwave for 30 seconds on half power
3. Check to see if crepes are warm
4. Repeat 30 second intervals until heated through

Alternatively, the sourdough crepe batter will keep in the fridge for up to three days. You can make the crepes to order, if desired!

more tips on these basic crepes:

• I collect my discard from daily (or weekly) feedings in a jar in the fridge. When I have enough, I make these crepes (plus other delicious discard things).
  • Typically, I only keep sourdough discard in the fridge for three weeks. Then I toss it for good and start a fresh collection of discard.
• Keep the batter in the blender for an easy to pour spout!
• Managing heat is the name of the game for crepes. Preheat the pan to medium before you start, then brush lightly with butter. As you continue making crepes, you’ll need to reduce the heat. Your pan is too hot if the crepe fully sets before you can swirl the batter around the pan, or if the edges brown too quickly. This can give you uneven, crispy crepes rather than crepes that are thin, delicate and pliable.
• Use a rubber spatula to loosen the edge of the crepe from the pan before flipping. Then use the spatula, or your fingers (my preferred method!), to flip. 

related recipes:

buckwheat crepes (sweet or savory)

sourdough french toast with brown sugar and vanilla bean

easy eggs benedict

tahini granola with sesame, golden raisins and chocolate

chai spiced breakfast buns (cruffins)

yeasted waffles with whipped maple mascarpone

extra-thick cinnamon brioche french toast

homemade granola clusters with olive oil and maple syrup

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