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Sourdough crêpes


50g active starter

3dl (200g) plain flour

3dl (300g) water, at room temperature

2 eggs

1/2 teaspoon salt

1 teaspoon raw sugar (optional)

1/2 teaspoon ground cardamon or vanilla (optional)

oil or butter for cooking

On the evening before...

Mix the starter, flour and 2dl water in a bowl until well combined and no lumps remain. The mixture is very thick, but you then add the emaining 1dl water and mix to a smooth batter. I found that adding all the water at the start resulted in a lumpy batter and this method works much better. Cover batter and leave to overnight in the fridge.

Next mornning...

Add eggs, salt and other flavourings if using, beat to a smooth batter.

Brush a little oil or butter on a well seasoned and pre-heated pan... add what ever topping you like and enjoy!

Bon Appétit