chops with veggies and spicy honey from Asia. Because there is enough salt in the soy sauce to season the entire casserole, no additional salt is required. To change the required level of saltiness, you can, however, add soy sauce. For a full supper, combine with white cooked rice.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 crêpes |
Ingredients
- 1 cup fed or unfed sourdough starter
- 2 large eggs
- 2 tablespoons butter, melted
- ¼ teaspoon salt
- ¼ cup milk, or more as needed
- 6 teaspoons cold butter
Instructions
- Whisk together sourdough starter, eggs, melted butter, and salt in a large bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
- Heat a nonstick pan over medium-high heat.
- Melt about 1 teaspoon cold butter in the preheated pan. Pour in 1/4 cup batter and tilt the pan in a circular motion to spread batter over the bottom. Cook until the bottom is light brown, about 2 minutes. Carefully loosen crêpe from the pan, flip, and cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.
- Add 2 to 3 tablespoons white sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon cinnamon (optional) to the batter. Sprinkle with your choice of fillings (Nutella, apples, cinnamon, etc.) immediately after flipping crêpe.
- Add 1/4 teaspoon dried basil and 1/4 teaspoon dried oregano to the batter. Sprinkle with your choice of fillings (ham, cheese, mushrooms, etc.) immediately after flipping crepe. If desired, leave a space in the middle of the fillings, crack in an egg, and cook, covered, over low heat until set.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 189 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I absolutely LOVED this!!! They folded so nicely
Loved this so easy great way to use up extra starter
I’ve used this recipe MANY times, especially now that I know what the batter consistency should be. This is especially helpful if my starter is dry. I just add more liquid until I reach the right consistency. I often halve the batter when cooking for 1, and I still have plenty of leftovers.
Delicious and easy, this was a great way to use up starter.
Just tried it this morning. They came out very good! Definitely will make again and play around with different fillings.