Crepes are one of those foods you either know about and most likely love, or you’ve never heard of before. They are very popular in France, and can be stuffed with myriad sweet and savory flavors. Crepes are a thinner, more protein-packed cousin to the pancake. Where pancakes usually contain quite a bit more flour than eggs and milk, crepes are heavier on the egg and milk. These sourdough crepes are wonderful in that there is no overnight waiting. You simply combine your sourdough starter, eggs, and milk and you’ve got crepes ready in a flash with all of the benefits of sourdough to boot.
- Heat a 10-inch skillet over medium heat. In a medium bowl combine all ingredients, slowly adding milk until the desired (thin) consistency is reached. Add some butter to the skillet once it's hot.
- Pour 1/3 cup of the batter into the center of the pan. Pick up the pan and turn and tilt it to allow batter to spread in a circular motion. Cook for about one minute or until edges come away from pan. Flip and cook an additional minute or two.
- Remove crepe from pan and repeat with remaining batter, adding butter to pan as needed. Serve with jam, berries, whipped cream, or syrup.