These sourdough crepes are easy to make and delicious to eat! With a slight sourdough tang and tons of great flavor, these tender crepes are perfect to fill with anything you want!
2TBSPbuttermelted and slightly cooled + 6 TBSP more for cooking
1TBSPsugaryou can leave this out if you are making savory crepes
Toppings of your choice
Instructions
In a blender mix all ingredients until smooth and combined.
Add enough milk to get a thin batter, similar to that of double cream or whipping cream. Too thick and they won't run and you get glops that are neither pancakes nor crepes.
Let the crepe batter rest for at least 30 minutes in the fridge for better results.
Heat a 9" frying pan over medium heat, before adding a tsp of butter.
Once melted, pour in about 1/4 cup of batter, swirling and tilting the pan so it runs to the edges and coats the bottom of the whole pan.
Let cook for a minute or so till set and the bottom has splotches of light brown, before flipping over (with or without a spatula if you're chef-y) to cook for 30 seconds or so more if you like them slightly crispy.
Now, slide out of pan and enjoy them with your choice of filling or freeze the extra when cooled.