Sourdough · All year
Sourdough Discard Crepes
A thin batter, rested, cooked in butter. The first one is the cook’s. It tells you if the pan is hot enough.
40 minutes · Serves 4 · About 12 crepes
“This is the day the LORD has made; let’s rejoice and be glad in it.”
Ingredients
- 100 g sourdough discard, fed or unfed
- 2 eggs (100 g)
- 250 g milk
- 90 g all-purpose flour
- 2 g fine salt
- 15 g butter, for the pan
- 20 g butter, melted
Method
- 1
Whisk the discard, eggs, and milk. Whisk in the flour and salt until the batter is smooth and about as thin as heavy cream. Stir in the melted butter. Rest 15 minutes. If it thickens past heavy cream, add 15 grams of milk.
- 2
Heat an 8-inch skillet over medium. Add a small piece of butter and wipe it over the surface. Pour in about 45 grams of batter and tilt the pan until the bottom is covered in a thin sheet.
- 3
Cook until the edge lifts and the underside is spotted gold, about 60 to 90 seconds. Flip and cook 20 seconds more. The crepe should bend, not crack. Stack them on a plate.
- 4
If a crepe tears, the batter was too thick or the pan was dry. Thin the batter and butter the pan again. Do not turn the heat to high. High heat browns the outside before the middle sets.
From the kitchen
- These are not pancakes. A thick scoop makes a pancake. A thin pour makes a crepe.
- Butter the pan between crepes when it looks dry. The butter is the fat. Do not use a seed oil.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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