Our family loves having breakfast for dinner and crepes is the number one requested!
I love anything French, my maiden name is French. (Cajun French)
If you are looking for a recipe to use a ton of discard, this is it! It calls for 1 cup of discard, typically half of my discard jar. The discard adds wonderful prebiotics and a boost of flavor. These do not taste sour just a more bold flavor.
What you need:
• 1 1/4 cups of all-purpose flour (I use King Arthur)
• 4 large eggs
• 1 cup of whole milk
• 2 Tbsp. of granulated sugar
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1 tsp salt
• 1 cup of sourdough discard
1. Add everything to a blender and blend for 30 seconds until smooth.
2. Place in the fridge to chill for 30-60 minutes to thicken the batter.
3. Heat a small non-stick pan over medium-low heat. (You will be cooking them one at a time)
4. Pour 1/4 cup into the pan, immediately tilting the pan from side to side to form a thin circle. Cooking 1 minute per side or until lightly brown.
5. Remove from pan and place in a dish lined with foil to stay warm until serving.
We like to make strawberry or cream cheese filling to go with ours. You can also use Nutella or peanut butter and top with cool whip or homemade whipped cream. Store in the fridge for up to 5 days and reheat. We never have any leftovers, my kids LOVE them!!
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