Sacha Nadeau
Sourdough Crepes — My Grandma’s Recipe, Revisited
Some recipes stand the test of time — the kind that smell like Sunday mornings and childhood memories. My grandma’s crepes are one of them. I still remember the simplicity of her movements, the sound of the whisk in the bowl, and the smell of butter in the pan.
Over the years, I wanted to keep that comforting base while adapting it to my lifestyle today: a kitchen that’s more alive, more fermented, and more nourishing. That’s how this sourdough version came to be — a recipe that keeps all the softness and nostalgia, with a modern twist that’s flavourful, easier to digest, and deeply satisfying.
12 crepes
Servings
5 minutes
Preparation
20 minutes+
Cuisson
—
Fermentation
Why Make These Sourdough Crepes?
If you’re looking for a simple, budget-friendly recipe with real purpose, these sourdough crêpes are a must. They help you use up sourdough discard while creating a nourishing and comforting breakfast or brunch. Thanks to natural fermentation, they’re easier to digest and have a subtle depth of flavour that makes them truly unique.
It’s the perfect balance between tradition and modern cooking — quick to make, yet rich in flavour. Ideal for busy mornings or slow, cozy family moments.
The Role of Each Ingredient
• Sourdough starter (100 g): adds a light tang, improves digestibility, and brings depth of flavour
• Milk (450 g / ml): creates a smooth, light batter
• Eggs (3): provide structure and softness
• Vanilla (6 g): adds a warm, comforting flavour
• Flour (125 g): forms the base of the batter
• Salt (3 g): balances the flavours
• Sugar (35 g): adds a touch of sweetness
• Melted butter (25 g): enhances flavour and helps create golden crepes
How to Serve Crepes
These sourdough crepes are best enjoyed fresh off the pan, warm and slightly crisp around the edges. Serve them simply with a generous drizzle of maple syrup, a bit of butter, or a dusting of powdered sugar.
For variety, add jam, fresh fruit, or even yogurt for a lighter option. They’re also delicious dressed up with chocolate, caramel, or nuts for a more indulgent treat. No matter how you serve them, keep it simple and let their delicate texture and subtle tang shine.
Storage
• Fridge: up to 3 days in an airtight container
• Freezer: up to 2 months (separate with parchment paper)
• Reheating: in a pan or toaster for best texture
Sourdough Crepes (Ultra-Thin and Perfect)
These sourdough crepes are thin, soft, and slightly crisp on the edges — exactly how we love them. Their texture is delicate, their flavour is subtle, and they pair just as well with maple syrup as they do with sugar or jam. A simple recipe, but absolutely irresistible.
12 crepes
Servings
5 minutes
Preparation
20 minutes+
Cuisson
—
Fermentation
Ingredients
For the crepes
100 g sourdough starter
450 g milk
3 eggs
6 g vanilla extract
125 g all-purpose flour
3 g salt
35 g sugar
25 g melted butter
Butter (for cooking)
For the crepes
½ cup sourdough starter
1 ¾ cups milk
3 eggs
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp salt
3 tbsp sugar
2 tbsp melted butter
Butter (for cooking)
Steps
1
In a blender or using a whisk), combine the sourdough starter, milk, eggs, and vanilla until smooth.
2
Add the flour, salt, sugar, and melted butter. Mix for about 30 seconds, just until the batter is smooth and uniform.
3
Preheat a pan over medium heat and add a small knob of butter.
Pour about ¼ cup of batter into the pan and quickly spread it out.
Cook for about 2 minutes, until the edges begin to lift.
Flip the crêpe and cook for another 1 to 2 minutes.
4
Repeat with the remaining batter.
Bring home our sourdough favorites
We’ve made sourdough simple for you with our dehydrated starter, Flora, and our easy-to-access books.
A straightforward introduction to sourdough, right from your own kitchen.
Ebook | The Basics of Sourdough
FLORA | Dehydrated Sourdough
Digital Book | Hosting With Sourdough
Ebook | Introduction to Sourdough
Sacha Nadeau
Léa Nadeau
