Gluten-Free Sourdough Discard Crepes

These gluten-free sourdough discard crepes are one of my favorite ways to use up extra starter! They are soft, crispy on the edges, buttery, and altogether flavorful.

I enjoy making gluten-free crepes and baking gluten-free sourdough bread weekly. With lots of starter discard in the fridge, I decided to combine the two: delicious buttery crepes for breakfast while using up the discard.

These crepes turned out so good, that I ended up using almost ALL of my extra discard from the fridge within a few days!

I also love making these fluffy sourdough pancakes and these chocolate chip cookies when I need to get rid of the extra starter.

Ingredients

See the recipe card for quantities.

• Gluten-free flour - I find that crepes become softer if I use a specific flour combination. In this recipe I am using tapioca and potato starches along with brown and white rice flours.
• Starter discard - any discard will work: cold from the fridge or fresh from the jar. If you don't know what a starter is or would like to make one, refer to this starter recipe!
• Eggs - are very important to the texture and flavor of the crepes. Do not substitute!
• Milk - you can use any milk including plant-based milk.
• Butter - you can use oil instead but the flavor is much better with melted butter.
• Sugar - you can skip the sugar or use honey/maple syrup instead.

See recipe card for quantities.

Substitutions

• Dairy - use plant-based milk and sunflower oil instead of butter (same quantities).
• Eggs - skip the eggs and add 7g of ground flaxseed instead.
• Sugar - you can skip the sugar or use honey/maple syrup instead. I haven't tried this recipe with artificial sugar substitutes.

My favorite toppings

1. My all-time favorite filling for crepes is Nutella. But considering the price tag and calories attached to it, I often go for the second-best:
2. Homemade jam. I have recipes for elderberry jam, plum jam, and apple plum jam if you want to use some of the Fall produce!
3. Fresh berries are another great way to add flavor, get some nutrition, and use the summer produce. You can also use canned cherries if cooking in winter. Top the crepes with whipped cream!
4. You can dip the folded crepes into condensed milk (like we did growing up) or honey. Top with pecans and walnuts!

Instructions

First, you need to melt the butter. I like to place it into a medium-sized bowl and run it in the microwave for 30-60 seconds.

Let the butter cool down a bit before adding it to the rest of the ingredients.

Then, combine all of the listed ingredients in a large mixing bowl.

For a smooth and lump-free batter, use an electric mixer to blend the ingredients thoroughly.

Alternatively, you can mix the ingredients by hand with a whisk, though this may result in a few lumps remaining.

Preheat your frying pans over medium heat. To save time, I recommend using two pans at once.

Using a silicone brush, spread about a teaspoon of sunflower oil on each pan.

Once the pans are hot, pour the batter onto them using a ladle, then tilt and turn the pans to evenly distribute the batter.

Fry the crepes on one side for about 1-2 minutes or until the edges start to brown.

Flip the crepes with a crepe spatula and fry on the other side for an additional minute.

Transfer the crepes to a plate and cover them with a kitchen towel to keep them from drying out.

Repeat with the rest of the batter adding a little bit of oil after each crepe.

Enjoy with your favorite fillings and toppings!

Storage

These gluten-free crepes are best enjoyed fresh, although they will keep for up to 3 days in the refrigerator.

If storing them in the fridge, be sure to reheat before eating!

Troubleshooting & Tips

• If your crepes are falling apart when you flip them, that means you haven't given them enough time to fry. Wait a minute and try again! Alternatively, you may turn up the heat to let them fry faster.
• Crepes tend to dry out if you keep them uncovered for too long.

FAQ