Sourdough Crepes
My dear SourdoughManiacs,
Crepes are my all-time favorite discard recipes, and coincidentally one of my absolute favorite snacks. They are just so versatile and delicious – you can’t go wrong with them. I like them sweet, savory, dried up in strips and added to soups, gratinated… you name it, I love it. And I’m sure you will adore them too.
Since I’m guessing we’re all a bit hungry, I suggest we jump right in and get starte(r)d!
PREPPING THE LEVAIN
(if you don’t have enough excess starter)
- 10g bubbly, active starter
- 30g water
- 40g flour
INGREDIENTS
- 70 g bubbly, active levain (or excess starter)
- 2 eggs
- 300 g milk
- 100 g whole-wheat spelt flour
- a pinch of salt
TIP: for plant-based crepes, skip the eggs, and use plant-based milk.
OTHER TOOLS:
- a skillet or pan
- butter or oil
TOPPINGS:
- Apple sauce, jam, seasonal fruit
- Any other topping to taste
MAKING THE BATTER:
In a high bowl whisk together the levain, milk, eggs, spelt flour, and salt.
Cover the bowl and leave it at RT for 8 hours. You can also leave the bowl at RT for 3 hours, then move it into the fridge for at least 12 hours.
If the mixture is too thick, you can add in more milk.
MAKING THE CREPES:
Melt a little bit of butter in the skillet at a medium heat and make the crepes. (You can also use oil)
Serve the crepes with apple sauce, homemade jam, seasonal fruits, scream cheese and honey, or any other topping of your choosing.
I hope this recipe helps you bake your world a better and more delicious place.
Yours truly fermented,
Anita
