Sourdough Crepes

Reason #214 to maintain sourdough starter. 

Because when you run out of bread . . . and tortillas . .. and your toddler requests peanut butter sandwiches or quesadillas for lunch (basic toddler fare), you can make sourdough crepes (crepes instead of pancakes, because we didn't want syrup for lunch), fill them with cheese or peanut butter (or any other leftovers or jam you like), and then later, when someone asked what you made for him and you mention that  

you made him crepes (?)

they think you're a crazy gourmand.

They don't realize how easy these things really are.

Sourdough Crepes

makes about eight to ten crepes

1 cup sourdough starter
2 eggs
2 Tablespoons melted butter
1/4 teaspoon sea salt
1/4 - 1/2 cup of milk
extra butter for cooking

Whisk all ingredients in a bowl.  Add milk until it reaches a very smooth, thin batter consistency, I normally use about 1/3 cup of milk but depending on the consistency of your starter, you might use a bit less or a bit more.

In a not too big, but not too small frying pan (about 8" - 10" is perfect) heat the frying pan over medium high heat. Once hot, add a teaspoon or so of butter, allow it to melt quickly and then immediately pour in 1/4 cup of crepe batter, tilting the pan with a circular motion to allow the batter to coat the  bottom of the pan and create a circle of crepe.

Cook the crepe for about two minutes, until the bottom has splotches of light brown.  With a spatula, very carefully loosen the crepe and flip over.  Cook for about 30 seconds and decant onto a plate.

Normally my first one or two crepes are dismal failures.  I don't have the pan hot enough, I don't allow it to cook sufficiently on the first side, I don't flip well and the crepe gets all scrunched up.  This is okay.  Don't worry about it.  Just do another.

Before making the next crepe (and the next, and the next), add another dab of butter to the pan before pouring the crepe batter in.

You can stack the crepes on top of each other as you cook, or serve immediately.  Fill with any number of ingredients, cheese, slices of ham, jam, fruit, sweetened ricotta cheese,  peanut butter crepes for your toddler. . . . I normally don't season the crepes, preferring the "filling" to make the decision between a sweet or savory crepe, but you could add a bit of honey or sugar or vanilla to the batter if you like a sweet crepe, pepper and some herbs if you prefer savory.

Serve hot and enjoy!

This post is written in conjunction with Pennywise Platter, Foodie Friday and Fight Back Friday.