Sourdough Crepes: Thin Tangy Crepes Made from Starter

Discovering crepes made with sourdough starter felt like an epiphany. These crepes carry a gentle tang that deepens the flavor and a delicate chew and mouthfeel that’s noticeably better than crepes made without starter. If you enjoy sourdough pancakes, you’ll love these—give them a try and see for yourself.

I still remember my first dessert crepe. During my senior year of high school I spent three weeks as an exchange student in France. My host family spoke little English, so by the end of those weeks my French had improved dramatically. On days when my “sister” was at school I would ride into Paris and wander the streets. I was captivated by the crepe vendors standing at corners with those round black griddles. They poured a thin batter into the center, then used a wooden tool to rake it in a circular motion until a translucent, paper-thin layer covered the surface.

My favorite was the crepe au chocolat: warm, soft, slightly chewy, filled with melted chocolate, folded into quarters and slipped into a paper sleeve—ready to be eaten immediately. And it cost only 75¢ back then.

For a long time I assumed crepes would be too difficult to make at home, especially mastering that fluid raking motion to get the batter thin. Years later I learned the secret to great batter: sourdough starter. Using starter in the batter kickstarts gluten breakdown, yielding a softer texture rather than a rubbery one. It also shortens the rest or autolyze time—about 30 minutes instead of an hour—making the process quicker without sacrificing texture.

Tips:

Because the batter contains sourdough starter, it will continue to ferment in the refrigerator and become tangier over several days. That’s normal and not a sign of spoilage. If the flavor becomes too sour, balance it with a little sugar.

I make the batter in a Vitamix blender. This low-profile Vitamix was a birthday gift for my husband, and now I use it more than he does. It takes less than a minute to blend the batter. One useful tip: add the liquid ingredients to the blender first, then the solids. That prevents dry ingredients from getting stuck beneath the blade and ensures a smooth mix.

Blended crepe batter should be fairly thin. It will thicken slightly as it rests and autolyzes while the liquid fully absorbs into the flour. The batter should be lump-free; if you see lumps, blend a bit more or strain the batter.

I don’t use a special crepe pan. I preheat a non-stick skillet and grease it with butter.

Grease the skillet lightly with butter, then wipe off any excess with a paper towel. Heating the skillet before adding batter helps the crepe adhere and spread evenly when you swirl the pan to cover the base with a thin layer.

I often cover the pan while the crepe cooks; a lid that allows steam to escape is ideal. The crepe is ready when the edges crisp and start to pull away from the pan.

When making crepes that include melting ingredients—like chocolate or cheese—add those while the batter is cooking so they soften and melt into the crepe. For savory fillings that need cooking, prepare them separately first and add them when the crepe is partially cooked.

Some savory fillings benefit from pre-cooking, like mushrooms or smoked duck breast, which you can then add to the crepe along with cheese and greens.

Savory crepe with cheese, smoked duck breast, fresh shiitake mushrooms and arugula is just one example—crepe fillings are highly adaptable.

Fillings:

The sky’s the limit for fillings. For dessert crepes keep it simple with cinnamon and sugar and a squeeze of lemon, or try fruit with brown sugar. For savory crepes, anything from cheeses to sautéed vegetables, cooked meats, or fresh greens will work. I love fresh peaches tossed with a teaspoon of brown sugar per peach to balance sweet and tart, or sliced banana with peanut butter for a quick sweet option. Share your favorite combinations in the comments!