I used to think that crepes were something I could only get at a restaurant. But now that I have a sourdough starter, I am able to make delicious, healthy crepes filled with homemade cream and fresh berries right at home!
Sourdough Crepe Ingredients
- 8 Eggs
- 1 Cup of fed sourdough starter – should be nice and bubbly. If making for breakfast, feed your starter before going to bed the night before.
- 3 TBSPs of melted butter
- 1/4 Tsp of salt
- 3/4 Cup of milk
Cream Filling Ingredients
- 1/2 Pint of heavy whipping cream
- 1/4 Cup of honey
- 1/2 Tsp of vanilla extract
- 4oz of plain cream cheese
Topping Ideas
- Blueberries
- Sliced bananas
- Sliced strawberries
- Raspberries
- Blackberries
- Sliced peaches
- Chocolate chips
I always like to wash my fresh fruit with water and some white vinegar. You want to create a solution of 3 parts water and 1 part vinegar. For berries let them soak for 2-5 minutes. Then rinse, dry, and enjoy!
Sourdough Crepe Instructions:
Before getting started, set out the cream cheese so that it can soften for the cream filling.
First, heat a cast-iron skillet or nonstick skillet over medium heat on the stovetop.
In a large bowl or four-cup measuring cup, crack eight eggs and beat well.
Start melting 3 TBSPs of butter in the warmed skillet.
In your large bowl, add 3/4 cup of milk, stir, add 1 cup of sourdough starter, stir, add 1/4 tsp of salt, stir, and then slowly pour in your melted butter while stirring to make sure you don’t cook the eggs.
In your already heated and oiled skillet, pour some of the very liquidly batter into the skillet. You will need to pick up the skillet and tilt it to make the batter run and cover the whole pan. This will make a thin crepe. If you pour the batter till the whole skillet is covered, your crepe will be thick like an omelet.
Let it cook until it is no longer jiggly on top, then flip it with a spatula for about another minute on the other side. If you flip it too early, it may break.
Repeat until you have used up your batter.
While I am cooking, I like to preheat my oven to 175 and place my sourdough crepes in the oven to keep warm.
How to Make Homemade Cream Filling
With a mixer, cream the softened cream cheese with the 1/4 cup of honey, and 1/2 tsp of vanilla extract.
Remove the mixture from the bowl, then pour in the heavy whipping cream and beat on high until stiff peaks form.
Combine your cream cheese mixture and whipped cream by using a spatula to fold them together.
Sourdough Crepes Tips and Tricks
I cook just about everything with cast-iron skillets. They not only are naturally non-stick but also heat food evenly and hold onto that heat which is really nice when your not cooking on a gas stove. That being said, you must preheat your skillet with a little bit of butter or oil before you start cooking otherwise your food will stick to it.
Wait to flip the crepe until it is almost cooked through. You don’t want to see any runny batter on top when you go to flip it. As long as you wait, it should flip easily without breaking.
Cook breakfast or brunch fast by using more than one skillet. I always have two pans going when I am making crepes so that we can all sit down to eat faster.
More Sourdough Breakfest Recipes
Cream Filled Sourdough Crepes
Ingredients
Sourdough Crepes
- 8 Eggs
- 1 Cup of fed sourdough starter
- 3 TBSPs of melted butter
- 1/4 Tsp of salt
- 3/4 Cup of milk
Cream Filling
- 1/2 Pint of heavy whipping cream
- 1/4 Cup of honey
- 1/2 Tsp of vanilla extract
- 4 oz of plain cream cheese softened
Toppings
- Fresh fruit
- Chocolate Chips
Instructions
Sourdough Crepes
- Before getting started, set out the cream cheese so that it can soften for the cream filling.
- First, heat a cast-iron skillet or nonstick skillet over medium heat on the stovetop.
- In a large bowl or four cup measuring cup, crack eight eggs and beat well.
- Start melting 3 TBSPs of butter in the warmed skillet.
- In your large bowl, add 3/4 cup of milk, stir, add 1 cup of sourdough starter, stir, add 1/4 tsp of salt, stir, and then slowly pour in your melted butter while stirring to make sure you don't cook the eggs.
- In your already heated and oiled skillet, pour some of the very liquidly batter into the skillet. You will need to pick up the skillet and tilt it to make the batter run and cover the whole pan. This will make a thin crepe. If you pour the batter till the whole skillet is covered, your crepe will be thick like an omelet.
- Let it cook until it is no longer jiggly on top, then flip it with a spatula for about another minute on the other side. If you flip it too early, it may break.
- Repeat until you have used up your batter.
- While I am cooking, I like to preheat my oven to 175 and place my crepes in the oven to keep warm.
Cream Filling
- With a mixer, cream the softened cream cheese with the 1/4 cup of honey, and 1/2 tsp of vanilla extract.
- Remove the mixture from the bowl, then pour in the heavy whipping cream and beat on high until stiff peaks form.
- Combine your cream cheese mixture and whipped cream by using a spatula to fold them together.
Notes
Make sure you wait until your cast iron skillet is preheated and hot. If you don't your crepes will stick.
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