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Sourdough Buckwheat Crepes


  • 1/2 cup buckwheat flour
  • 2 Tbsp white flour
  • 5 Tbsp sourdough starter
  • 1/4 cup water
  • 1/4 cup milk
  • 1 egg
  • 1/4 tsp salt
  • butter for cooking
  • .


  1. Whisk together all of the ingredients Let the batter rest for at least an hour.
  2. Melt a bit of butter an 8- or 10-inch nonstick skillet and place over medium heat.
  3. Pour a couple of tablespoons of batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan. (If the crêpes doesn’t get thin enough, add a little more milk or water to the batter – I ended up adding about 2 Tbsp water to mine.)
  4. When the top of the crêpes is dry, after about a minute, flip and cook the other side for 15 to 30 seconds. (The crêpes should brown only very slightly and not be at all crisp, or so says Mark Bittman – I actually like my crepes a bit crispy so do as you wish.)
  5. Stack the crêpes on a plate as you make them. You can keep them warm in a low oven while you make the remaining crêpes. Or freeze the leftover crêpes, separating each crêpes with a piece of parchment paper.