Crepes get this reputation for being super fancy, finicky and funky to make at home. But what the fancy French shops that sell them don’t want you to know is that as long as you have the right equipment, they are sooo easy to make! And the right equipment includes plenty of melted butter, a pastry brush, a non-stick skillet and some awesome twirly wrist action. The cool part is that these even take less time to make than pancakes!
I have decided I love crepes, maybe almost as much as I love pancakes, which is saying something. I mean, they kind of are thin pancakes that you can fill! We had a fun crepe bar with an array of fillings – peanut butter, biscoff, nutella, strawberries, blueberries, bananas and scrambled eggs. And then we had fun stuffing ourselves silly. And the fact that they were sourdough makes them even cooler – they lended a slight sourdough tang, but it wasn’t overpowering.
- 1 cup sourdough starter
- 2 eggs
- 1/4 cup whole milk
- pinch of sea salt
- 2 TBSP butter, melted and slightly cooled + 6 TBSP more for cooking
- 1 TBSP sugar (you can leave this out if you are making savory crepes)
Toppings of your choice
(slightly adapted from Mummy I Can Cook)
Check out what awesome crepes other people made for Sourdough Surprises here, and don’t forget to check the blog in a few days to see what we will be making in July!!