I had a phase a while back where I was making lots of crepes: vegan buckwheat crepes (these are awesome), regular buckwheat crepes (the classic galette is always in style), cornmeal crepes (equally awesome, though arguably less versatile).
The phase seemed to end when my nonstick omelet pan gave up the ghost. But recently, a new omelet plan and a sudden surplus of sourdough starter had me thinking about crepes again. See, I’ve been baking lots of bread, trying to get good at this sourdough business. But having a starter involves feeding it, and inevitably you end up with way more starter than you need. I HATE throwing away food.
There are quite a few ideas out there for using extra sourdough starter: sourdough pancakes and crumpets come to mind. But I’m not so keen on pancakes, and I try not to have a surplus of food around that requires I eat it with copious amounts of butter and jam.
So the idea for sourdough buckwheat crepes came to me. I couldn’t find a recipe out there so I made it up myself, adapting my original recipe for buckwheat crepes and this other recipe I found for sourdough crepes (not with buckwheat).
The sourdough buckwheat crepes turned out a treat. I had to add a bit more water at cooking time to get them to spread nice and thin as I like, but I liked the bubbles that the wild yeast imparted, making for a lighter crepe. My only complaint is that they weren’t terribly “sour”. Next time I’m going to experiment with a higher sourdough-to-buckwheat ratio, and perhaps omit the white flour altogether (since there is wheat flour in the sourdough already). A fun experiment, and delicious with both sweet and savoury food.