Sourdough Crêpes: Recipe, Filling Ideas, and Cooking Tips

Sourdough crêpes incorporate a touch of sourdough into traditional crêpe batter. Like the elegant French cousin of fluffy, stackable pancakes, crêpes are versatile and satisfying. The main difference between crêpes and pancakes is the lack of baking soda or powder in crêpes, which explains their thin, flat size. A popular sweet brunch food, crêpes also pair fantastically with savory flavors.

Sourdough’s tang is a welcome flavor in more than just bread. Crêpes generally have a delicate taste; sourdough adds additional depth. Bread bakers know that after feeding a sourdough starter with flour, it’s necessary to remove about half of the levain, or starter. For this reason, you may have plenty of extra sourdough discard, which you can add to any crêpe recipe. When you’re ready to serve, just spread your favorite filling over the crêpe in an even layer, then fold into a triangle or roll it up and enjoy.

If you make sourdough bread at home, you may have two types of starter on hand: fresh, active starter, and starter discard. Fresh starter is full of bubbling yeast and bacteria, ready to leaven loaves like this rye bread recipe by baker Apollonia Poîlane. However, the yeast in unfed discard is relatively inert, having run out of fresh flour to consume. (Sourdough discard is what gets removed before you “feed” the starter its next round of fresh flour.)

Crêpes are flat and don't require the rising power of a leavening agent, making them the perfect way to use up sourdough discard.

The tangy flavor of sourdough crêpes stands up equally well to sweet and savory flavors. Here are some classic fillings to try:

1. 1. Chocolate crêpes: Chocolate hazelnut spread, dolloped in the center of the crêpe and spread evenly, is a classic filling. For a variation, roll the chocolate chips in the still-warm crêpes and let them melt. Top the crêpes with whipped cream, which you can make from scratch by whisking heavy cream into soft peaks.
2. 2. Fruit crêpes: A sprinkle of white sugar and sliced strawberries is a traditional filling in France. If you don’t have fresh berries, use jam. Or, make a quick blueberry compote: In a small pot, simmer one and a half cups of fresh or frozen berries with a half cup of water and a heaping tablespoon of maple syrup or sugar. As the berries begin to release their juices, they’ll soften and melt into a saucy consistency. Take the mixture off the heat once it reduces by a third and is still runny enough to drizzle.
3. 3. Savory crêpes: Savory, brightly flavored condiments like herbal pesto, smoky muhammara, or rustic romesco sauce spread well and provide a foundation for grated Gruyère cheese, crumbled feta, slivers of Parma ham, or lightly sautéed vegetables, like a combination of red pepper, zucchini, and tomato. Alternatively, try cream cheese and smoked fish for a pleasing approximation of blini (Russian pancakes).

Crêpes may seem challenging to make, but using the right sourdough starter and utensils will ensure they look and taste great.

1. 1. Start with a homemade starter. Sourdough is another term for naturally leavened bread and baked goods. Harnessing its flavor is as simple as mixing equal parts flour and water and leaving the mixture in a warm location. (Apollonia Poilâne’s sourdough starter recipe lays out how to make one from scratch.) Once your sourdough starter develops yeast and lactic acid bacteria, you'll start to notice signs of fermentation. Regularly removing half of the dough and feeding flour to the remaining half keeps it happy and bubbly. Instead of throwing away the discard, use it to make crêpes.
2. 2. Find the right pan. The traditional crêpe pan is thin and light, with a low rim. In its place, a heavy-bottomed nonstick skillet or well-seasoned cast-iron pan will work well too.
3. 3. Be patient when cooking the crêpes. The first crêpe is notoriously challenging to get right. Settle for a B- and simply move on to the next one. With practice, flipping feels more intuitive. A slim fish spatula is a great secret weapon.
4. 4. Fill in moderation. Crêpes are practically paper-thin and can’t handle as many fillings as, say, sturdy corn tortillas. When it comes to sauces and toppings, less is more.

Sourdough crêpes incorporate a touch of sourdough into traditional crêpe batter. Like the elegant French cousin of fluffy, stackable pancakes, crêpes are versatile and satisfying. The main difference between crêpes and pancakes is the lack of baking soda or powder in crêpes, which explains their thin, flat size. A popular sweet brunch food, crêpes also pair fantastically with savory flavors.

Sourdough’s tang is a welcome flavor in more than just bread. Crêpes generally have a delicate taste; sourdough adds additional depth. Bread bakers know that after feeding a sourdough starter with flour, it’s necessary to remove about half of the levain, or starter. For this reason, you may have plenty of extra sourdough discard, which you can add to any crêpe recipe. When you’re ready to serve, just spread your favorite filling over the crêpe in an even layer, then fold into a triangle or roll it up and enjoy.

If you make sourdough bread at home, you may have two types of starter on hand: fresh, active starter, and starter discard. Fresh starter is full of bubbling yeast and bacteria, ready to leaven loaves like this rye bread recipe by baker Apollonia Poîlane. However, the yeast in unfed discard is relatively inert, having run out of fresh flour to consume. (Sourdough discard is what gets removed before you “feed” the starter its next round of fresh flour.)

Crêpes are flat and don't require the rising power of a leavening agent, making them the perfect way to use up sourdough discard.

The tangy flavor of sourdough crêpes stands up equally well to sweet and savory flavors. Here are some classic fillings to try:

1. 1. Chocolate crêpes: Chocolate hazelnut spread, dolloped in the center of the crêpe and spread evenly, is a classic filling. For a variation, roll the chocolate chips in the still-warm crêpes and let them melt. Top the crêpes with whipped cream, which you can make from scratch by whisking heavy cream into soft peaks.
2. 2. Fruit crêpes: A sprinkle of white sugar and sliced strawberries is a traditional filling in France. If you don’t have fresh berries, use jam. Or, make a quick blueberry compote: In a small pot, simmer one and a half cups of fresh or frozen berries with a half cup of water and a heaping tablespoon of maple syrup or sugar. As the berries begin to release their juices, they’ll soften and melt into a saucy consistency. Take the mixture off the heat once it reduces by a third and is still runny enough to drizzle.
3. 3. Savory crêpes: Savory, brightly flavored condiments like herbal pesto, smoky muhammara, or rustic romesco sauce spread well and provide a foundation for grated Gruyère cheese, crumbled feta, slivers of Parma ham, or lightly sautéed vegetables, like a combination of red pepper, zucchini, and tomato. Alternatively, try cream cheese and smoked fish for a pleasing approximation of blini (Russian pancakes).

Crêpes may seem challenging to make, but using the right sourdough starter and utensils will ensure they look and taste great.

1. 1. Start with a homemade starter. Sourdough is another term for naturally leavened bread and baked goods. Harnessing its flavor is as simple as mixing equal parts flour and water and leaving the mixture in a warm location. (Apollonia Poilâne’s sourdough starter recipe lays out how to make one from scratch.) Once your sourdough starter develops yeast and lactic acid bacteria, you'll start to notice signs of fermentation. Regularly removing half of the dough and feeding flour to the remaining half keeps it happy and bubbly. Instead of throwing away the discard, use it to make crêpes.
2. 2. Find the right pan. The traditional crêpe pan is thin and light, with a low rim. In its place, a heavy-bottomed nonstick skillet or well-seasoned cast-iron pan will work well too.
3. 3. Be patient when cooking the crêpes. The first crêpe is notoriously challenging to get right. Settle for a B- and simply move on to the next one. With practice, flipping feels more intuitive. A slim fish spatula is a great secret weapon.
4. 4. Fill in moderation. Crêpes are practically paper-thin and can’t handle as many fillings as, say, sturdy corn tortillas. When it comes to sauces and toppings, less is more.