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.
Sourdough Buckwheat Crepes
Ingredients
- 1/2 cup buckwheat flour
- 2 Tbsp white flour
- 5 Tbsp sourdough starter
- 1/4 cup water
- 1/4 cup milk
- 1 egg
- 1/4 tsp salt
- butter for cooking
Method
- Whisk together all of the ingredients Let the batter rest for at least an hour.
- Melt a bit of butter an 8- or 10-inch nonstick skillet and place over medium heat.
- Pour a couple of tablespoons of batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan. (If the crêpes doesn’t get thin enough, add a little more milk or water to the batter – I ended up adding about 2 Tbsp water to mine.)
- When the top of the crêpes is dry, after about a minute, flip and cook the other side for 15 to 30 seconds. (The crêpes should brown only very slightly and not be at all crisp, or so says Mark Bittman – I actually like my crepes a bit crispy so do as you wish.)
- Stack the crêpes on a plate as you make them. You can keep them warm in a low oven while you make the remaining crêpes. Or freeze the leftover crêpes, separating each crêpes with a piece of parchment paper.
Prep Time: 5 minutes
Cook time: 30 minutes
Per crepe: 45 Calories | 1.6 grams Fat | 6.3 grams Carbohydrates | 1.6 grams Protein | .6 grams Fiber
Do I need to feed the starter before adding to this recipe?
No need to feed the starter – that’s the beauty of it!
Do you not need to add some butter while making the batter for these crepes