I love when you all share your recipes with me. Andrea shared a recipe for sourdough crepes with me a few months ago and it is a new family favorite.
I had never made crepes before in my life. They are definitely time consuming, but far easier than I imagined. I doubt they will become a weekly tradition, but we enjoyed these crepes for several leisure Saturday breakfasts this summer, especially when we had fresh berries.
2 cups sourdough starter (fed within the past 12 hours)
4 T melted butter
1/4 tsp salt
1/4 cup milk (maybe more)
Heat a greased cast-iron skillet over medium heat.
Whisk together sourdough starter, eggs, butter, and salt. Add milk and whisk well. Add additional milk, if needed, to make a thin batter. The amount of milk needed will depend upon the thickness of your starter.
Pour 1/4 cup batter into the center of the skillet. Quickly pick up the skillet and tilt it so the batter spreads over the bottom of the pan.
Cook until the edges of the crepe peel up from the pan and small bubbles form, probably less than a minute.
Flip the crepe over with a spatula and cook the second side for about 20 seconds. Transfer to plate and cover with a towel. Repeat with all crepes, stacking on the plate. Call the children to the table and serve up the crepes with your favorite sweet or savory filling.
We love crepes rolled up with yogurt, a dab of jam, and some raspberries. The children eat them up about as fast as I can roll them. I'd like to try them with sauteed veggies and cheese sometime.
You can find lots more sourdough information and recipes on the sourdough page.