Gluten-Free Sourdough Crepes

5 from 2 votes

Gluten-Free Sourdough Crepes

These delicious gluten-free sourdough discard crepes are a great way to use up your starter and share a scrumptious breakfast with your family!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: European, French

Keyword: gluten-free discard crepes, gluten-free sourdough crepes, gluten-free sourdough discard crepes

Servings: crepes

Calories: 115kcal

Author: Natasha Levai

Cost: 5

Ingredients

86 grams butter, melted. Use vegetable, seed, or coconut oil for dairy-free version.
300 grams gluten-free flour, I used 75g brown rice flour, 75 g white rice flour, 70g tapioca starch, and 80g potato starch.
100-150 grams sourdough starter discard
25 grams sugar, honey/maple syrup can be used isntead.
pinch of salt
4 eggs, at room temperature. Use 7g of ground flaxseed instead for a vegan version.
612 grams milk, at room temp. Use plant-based for dairy-free.

Metric - US Customary

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 crepes adding a little bit of oil after each crepe.
Enjoy with your favorite fillings and toppings!

Notes

Tip!

Make sure to mix the batter every time you are about to scoop. The gluten-free flour tends to sink to the bottom of the bowl making the batter uneven. To prevent dry and hard crepes, always stir the batter with the ladle before scooping it!

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.

For more tips, FAQ, and troubleshooting, refer the post.

Nutrition