Sourdough Crêpes

My current breakfast obsession

Every couple years I remember Crêpes exist, and when I do, I will eat them pretty much every day for the next six months until I become sick of them. I then forgot they exist for a few years before the cycle happens all over again.

Ingredients

220g sourdough starter or discard (double cream consistency)

60g milk

1tbsp granulated sugar

2 eggs

50g melted butter

pinch of salt

Method

1) In a large mixing bowl or blender, whisk together (or blend) all your ingredients into a creamy paste. Feel free to add a splash more milk or flour to achieve desired consistency, you want the batter to be runny like single cream. Either pop the batter in the fridge and refrigerate for 12-24 hrs (this really develops the flavour) or leave the batter to sit for 30 mins at room temp.

2) Melt a tbsp of butter in a large frying pan over a low/medium heat. Pour a a few tablespoons worth of batter into the centre of the pan, swirl around the pan to create a thin even layer. Cook for 1 minute on each side, then transfer to a plate.

3) Cool a little then fill! I added crème fraiche and berries to mine but you can make your sweet or savoury.