Best 2 Sourdough Crepes Recipes
Indulge in a culinary journey with our tantalizing sourdough crepes, a delightful fusion of classic French technique and the tangy goodness of fermented dough. These crepes are not just any ordinary pancakes; they boast a symphony of flavors and textures that will elevate your breakfast, brunch, or dessert experience to new heights. With three delectable variations – Sweet Lemon & Sugar, Savory Ham & Cheese, and decadent Nutella & Banana – our sourdough crepes offer a versatile canvas for your culinary creativity. Dive into the world of sourdough crepes, where each bite promises a burst of flavors and a delightful dance of textures.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Servings: 12 crepes
Ingredients:
For the Sourdough Crepe Batter:
• 1 cup sourdough starter (active and bubbly)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1 tablespoon melted butter
For the Sweet Lemon & Sugar Filling:
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
For the Savory Ham & Cheese Filling:
• 1/2 cup shredded ham
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley
For the Nutella & Banana Filling:
• 1/2 cup Nutella
• 2 ripe bananas, sliced
Instructions:
1. Making the Sourdough Crepe Batter:
- In a large bowl, whisk together the sourdough starter, flour, and salt until well combined.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Slowly pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms.
- Cover the bowl with plastic wrap and let the batter rest in a warm place for 1 hour, or until slightly bubbly.
2. Cooking the Crepes:
- Heat a lightly oiled crepe pan or skillet over medium heat.
- Pour 1/4 cup of batter into the pan, tilting it to spread the batter evenly.
- Cook for 1-2 minutes per side, or until golden brown.
- Transfer the cooked crepe to a plate and repeat with the remaining batter.
3. Preparing the Sweet Lemon & Sugar Filling:
- In a small bowl, combine the granulated sugar and lemon juice.
4. Assembling the Sweet Lemon & Sugar Crepes:
- Spread the lemon sugar mixture evenly over the cooked crepe.
- Roll up the crepe tightly and serve immediately.
5. Preparing the Savory Ham & Cheese Filling:
- In a small bowl, combine the shredded ham, cheddar cheese, and chopped parsley.
6. Assembling the Savory Ham & Cheese Crepes:
- Spread the ham and cheese mixture evenly over the cooked crepe.
- Fold the crepe into quarters and serve immediately.
7. Preparing the Nutella & Banana Filling:
- Spread the Nutella evenly over the cooked crepe.
- Top with sliced bananas.
- Roll up the crepe tightly and serve immediately.
Tips:
• For the best results, use a non-stick crepe pan or skillet.
• If you don't have sourdough starter, you can substitute it with 1 cup of all-purpose flour and 1/2 teaspoon of active dry yeast.
• Feel free to experiment with different fillings and toppings to create your own unique crepe creations.
Enjoy your culinary adventure with these delightful sourdough crepes!
SOURDOUGH CREPES
Great use of discard sourdough starter.
Provided by Carolyn Meigs
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
- Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 12.2 g, Cholesterol 83.4 mg, Fat 9.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 5.5 g, Sodium 188.5 mg, Sugar 1.5 g
DOSA (SOURDOUGH RICE CREPES)
From the fantastic "Savoring the Spice Coast of India" by Maya Kaimal, a cookbook which is available at Amazon. She says her father developed this recipe to adapt a south India speciality, ideally fermented in 90 degree F, to the New York climate. Note: Wherever you live, you must begin soaking ingredients a day in advance. Cooking time is soaking and fermenting time: 16-19 hours Active cooking time includes 20 minutes for active measuring and grinding and 30 minutes of active frying time.
Provided by tamarinda
Categories Breakfast
Time 20h
Yield 18 dosas, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain.
- In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
- Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter.
- Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour.
- Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying.
- When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed.
- Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water.
- As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.
Nutrition Facts : Calories 188.9, Fat 0.4, SaturatedFat 0.1, Sodium 442.9, Carbohydrate 40.5, Fiber 2, Sugar 0.3, Protein 4.9
Tips:
- Use a non-stick pan: This will prevent the crepes from sticking and make them easier to flip.
- Heat the pan over medium heat: If the pan is too hot, the crepes will cook too quickly and may burn. If the pan is too cold, the crepes will not cook evenly.
- Use a thin layer of batter: This will help the crepes to cook quickly and evenly.
- Flip the crepes when the edges start to brown: This is usually after about 1-2 minutes.
- Fill the crepes with your favorite fillings: Some popular fillings include Nutella, fruit, cheese, and vegetables.
Conclusion:
Sourdough crepes are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be filled with a variety of sweet or savory fillings. Whether you are a beginner or an experienced cook, you are sure to enjoy making and eating sourdough crepes.
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