I have no idea how crepes earned the reputation that they have - for being tricky, challenging, difficult to make...
Every time I make them, my first thought is "why don't I make these more often?"
And this time was no different.
Sourdough crepes are so quick to put together, I am shocked that it took a Sourdough Surprises challenge for me to try it.
To begin with, the batter can be made with "discard" starter - so you don't even have to plan ahead too much. I took my starter out of the fridge about an hour before starting to take the chill off, but that's not even necessary. First thing added to the starter is eggs.
Then some melted butter and salt. Once all of that is whisked together, simple whisk in some milk (coconut milk, in my case) until the batter is nice and thin.
The "hardest" part about making crepes is cooking them - you don't want to use too much batter, which would make the crepes too thin, and you don't want to over or under cook them.
But once you get the hang of it, it's actually pretty fun, and soon enough, you have a stack of crepes just waiting to be filled.
And I am sure it will come as no surprise that I chose to incorporate Biscoff in my filling - I made a Biscoff-glazed banana filling and rolled everything up.
All I can say is YUM. Little miss was super skeptical about both the crepes and the filling, but one taste of mine and she was definitely ready for one of her own. This was definitely a fun treat for our afternoon snack!
I had lots of ideas as to what to do with my crepes, so these will not be the only crepes you see here. Oh yes - I will definitely be making these again!
So what did you do with your crepes this month? Link up and share the deliciousness!
(from Heartland Renaissance)
1 cup sourdough starter (100% hydration)
2 tablespoons melted butter
1/4 teaspoon salt
1/4 – 1/2 cup of milk (I used coconut milk)
extra butter for cooking
Whisk starter, eggs, melted butter and salt in a bowl. Slowly add the milk just until it reaches a very smooth, thin batter consistency. (I only needed about 1/4 cup of milk, but depending on the consistency of your starter, you might need a bit more or less.)
Heat your frying pan over medium high heat (I used a small, 6" pan, but you can go as large as 10" if you would like). Once hot, add a teaspoon or so of butter, allow it to melt quickly and then immediately pour in about 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. I used a littlel less than 1/4 cup of batter for each, as I used a smaller pan than the original recipe called for.
Cook the crepe for about one to two minutes, until the bottom has splotches of light brown. With a spatula, very carefully loosen the crepe and flip over. Cook for about 20-30 seconds and turn out onto a dish towel.
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.
You can fill your crepes any way you'd like - sweet, savory, breakfast, dinner - the choices are limited only to your imagination!