These sourdough crepes are really done in no time. Just whisk the batter and cook! You don't have to wait for the batter to rest and still not one thin crepes will break! This is literally THE BEST crepes that can serve as a great breakfast, lunch or dinner any time of the day.
I've always had a love for good crepes!
I even used to make my family crepes for breakfast every Sunday! Each week I tried new, differently flavored batters and all sorts of fillings, from fruit sauces to custard and chocolate spread with banana. These crepes were always delicious, but within an hour I was back to the kitchen looking for something to eat.
I was just hungry again, because these crepes were more of a dessert than a full breakfast. They contained a lot of sugar and very little protein and even though I ate a lot of them, the result was still the same. And so I stopped with sweet breakfasts for a long time.
But those were the days when I didn't have my beloved the sourdough starter! And also this recipe. Now everything is different and we enjoy crepes for breakfast several times a week. These sourdough crepes are filling and full of protein and absolutely delicious!
Benefits of sourdough
You may be wondering, why make sourdough crepes at all? Simply because they're delicious, healthy and filling, so they're perfect for breakfast too! It's also one of the most popular breakfasts in our house and that speaks for itself.
Sourdough is basically flour and water, that is allowed to ferment. During the fermentation process, the wild yeast in the air is captured in the mixture and helps to naturally break down the phytic acid in the grain.
It could be useful...
Phytic acid is an antioxidant found in varying quantities in all edible seeds, grains, legumes and nuts and some fruit. It's an indigestible substance for us but it impairs mineral absorption, so our bodies cannot fully absorb those minerals. For better mineral absorption you can soak (in water with vinegar or lemon juice), sprout or ferment the grains (sourdough). Phytic acid is also reduced with heat while cooking.
Fermentation also helps to improve nutrient absorption and even increase certain nutrients such as folic acid. What's more, fermented flour is easier to digest. The fermentation process also lowers the glycaemic index of the flour, so it keeps you fuller for longer and doesn't cause high blood sugar spikes.
How to flavor the batter for sourdough crepes?
In my recipe there is a description for classic crepes without any special flavor. But if you feel like spicing up your crepes once in a while, you can add a teaspoon of vanilla extract or a pinch of cinnamon for extra fragrant crepes.
For the chocolate flavored sourdough crepes add 2 heaped tablespoons of cocoa powder in the batter! But in this case, add an extra tablespoon of sugar so that the batter is not bitter and don't forget to sieve the cocoa powder to prevent any lumps. Try adding a teaspoon of whole blue poppy seeds, which crunch beautifully in the crepes. And if you want to increase the nutritional value of the sourdough crepes, add 2-4 tablespoons of finely ground nuts, almonds or oats!
What to fill the sourdough crepes with?
My favorite combination for breakfast is whipped cream cheese with a little bit of maple syrup or grated dark chocolate and some fruit. The cream cheese increases the amount of protein in the breakfast so it's filling and you don't have to be afraid that you get hungry too soon.
More inspiration for sourdough crepes filling:
- your favorite jam (I love all orange ones!)
- chocolate spread and banana slices
- peanut butter, banana slices and maple syrup
- fruit sauces (stewed fruit thickened with a little bit of starch) - blueberries, berries, strawberries, raspberries, cherries, peaches and apricots are all good choice
- lemon curd and sour cream
- mascarpone mixed with a little freshly brewed coffee and sugar, topped with cocoa powder
- with fruit and ice cream for a decadent dessert
- with poached apples flavored with cinnamon and whipped cream
- simply with fruit compote
- filled with fruit salad (diced fruit mixed with a little maple syrup and a with a touch of lemon or lime juice) and topped with yogurt
- baked with cream cheese filling and roasted almonds
How to make healthy sourdough crepes?
All you need is sourdough starter, eggs (in fact, the recipe works great with eight eggs or two!), a drizzle of honey, some butter or coconut oil, a pinch of salt and milk to soften the batter.
Heat a tablespoon of butter or coconut oil in a small saucepan, along with honey if it's stiff. Let the mixture cool slightly.
In a large bowl, combine the sourdough starter with a pinch of salt and the eggs and whisk until the batter is smooth, so that there are no longer any visible bits of egg whites in the batter.
Slowly whisk the melted butter and honey into the sourdough mixture. If you have used sourdough starter from the fridge, add the melted butter a little at a time to prevent any lumps of the cold butter. If lumps do form, just break them up a little and use the batter as usual. It will still turn out great.
Finally, whisk the milk into the batter. The batter is quite runny, so don't be surprised by the consistency.
Pour about half a cup of the sourdough crepes batter into a preheated pan or skillet and create a thin crepe. Fry until golden brown on both sides.
TIPS:
- If you want to make savory crepes, stir in only 1 tsp of honey. But don't leave out the honey or sugar completely, as it helps balance out the sourness of the sourdough.
- You can fill the savory crepes with spinach and cheese, ham and cheese, mushrooms and cream or serve them baked with various ragouts.
- Once you make these crepes they are excellent for freezing. Stack them on top of each other and wrap with foil. Freeze on a flat plate to prevent the thin crepes from breaking. This way you can make a larger batch of crepes to stock up on!
Recipe
Recipe for 12 crepes
Sourdough crepes
Ingredients:
- 240 g of wheat or spelt sourdough starter, room temperature is the best
- 5 eggs
- 1 tbsp of honey or brown sugar
- 1 tbsp of butter or coconut oil
- pinch of salt
- 150-200 g of full fat milk
Instructions:
- Heat a tablespoon of butter or coconut oil in a small saucepan, along with honey if it's stiff. Let the mixture cool slightly.
- In a large bowl, combine the sourdough starter with a pinch of salt and the eggs and whisk until the batter is smooth, so that there are no longer any visible bits of egg whites in the batter.
- Slowly whisk the melted butter and honey into the sourdough mixture. If you have used sourdough starter from the fridge, add the melted butter a little at a time to prevent any lumps of the cold butter. If lumps do form, just break them up a little and use the batter as usual. It will still turn out great.
- Finally, whisk the milk into the batter. The batter is quite runny, so don't be surprised by the consistency.
- Pour about half a cup of the sourdough crepes batter into a preheated pan or skillet and create a thin crepe. Fry until golden brown on both sides.
- Serve with your favorite filling like fruit jam or whipped cream cheese.
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Zkusila jsem palačinky dle Vašeho receptu. Většina z nich se mi trhala a mají nakyslou chuť. Dělám něco špatně?
Dobrý den, tak to mě mrzí, že jste nebyla s výsledkem spokojená. Nakyslé palačinky může způsobit několik faktorů. Jestli se vám trhaly, tak je možné, že byly nedopečené, tomu by odpovídala i nakyslá chuť. Možná by pomohlo je déle opékat. Mě se nikdy netrhaly a to opékám na litině i na klasické ocelové pánvi. 🙂 Palačinky jsou jinak nejlepší z čerstvého aktivního kvasu z bílé mouky. Celozrnná mouka je výraznější. V neposlední řadě je důležité přidat opravdu dostatek sladidla (medu), aby vyvážilo nakyslou chuť kvásku. Samozřejmě i tak palačinky chutnají trochu jinak než klasické nekvašené, ale nám moc chutnají! Přeji ať se vám další pečení a vaření jen daří! 🙂
Já to nechápu 😁. Píšete, že palačinky se dají připravit hned, kdykoliv a bez čekání. Kde se ale najednou prosím vezme těch 240g kvasu. Ten si musím asi připravit přeci jen předem, či? Děkuji
Krásný den, výraz „bez čekání“ může být možná zavádějící. Pro mě ale opravdu bez čekání je. Vše vychází z metody, jakou si pěstuji kvásek. Z tohoto kvásku se pak můžou dělat recepty „s čekáním“ tedy dlouhé kynutí a fermentace a nebo „bez čekání“, tedy z kvasu si něco upečete ihned. Do této kategorie patří z mých stránek třeba také lívance, biscuits nebo litý melasový perník.
Hezký den. Dnes jsem je dělala – chutově nebyly špatné, ale trhaly se mi. Smažím na nerezu, mám větší i menší pánev (28 a 18 cm), ale trhaly se mi na obou. Nevíte, čím by to mohlo být, co udělat jinak pro příště? Byly lehce nakyslé, ale marmeláda to přebyla, a mně to tak ani nevadí. Vycházela jsem z žitného kvásku, který jsem 2krát nakrmila špaldou na požadované množství. Hezký den 🙂
Dobrý den, s trháním palačinek jsem tedy nikdy neměla problém. Napadají mě dva faktory. Buď máte řidší kvásek, takže přidané mléko rozředí těsto až moc a nebo potřebovaly palačinky ještě chvíli dopcét na pánvičce. Také je často dělám na nerezové pánvi a jsou vždy super, samozřejmě musí být dobře rozpálená. 🙂
Dnes jsem zkusila tyto kváskové palačinky – v podstatě taková hurá akce. Venku konečně není vedro, můžu větrat a přišla jsem dřív z práce. Takže odložený kvásek přímo z lednice (pšeničný) a dál už podle receptu. Nebýt upozornění, lekla bych se toho tekutého těsta, ale palačinky naprosto famózní. Přišel manžel a nedůvěřivě si je prohlížel – palačinky v klasické podobě miluje a vždycky pozná, že je něco jinak. O těchto prohlásil, že jsou moc dobrý a já jsem pro sebe urvala dvě. Díky za recept.
Dobrý den, moc ráda čtu, že se vám palačinky povedly. Já se poprvé také trochu bála, že jsou takové „jiné“ 😀 ale všem mo chutnaí 🙂 děkuji za zprávu
Palačinky výborné, povedly se hned na poprvé a vůbec se netrhaly, toho jsem se obávala ale zbytečně. Určitě budu dělat znovu 🙂