sourdough crepesJune 5, 2011
first crepes, prepared after a fantastic bike ride to good people, a hot kitchen, and a cool night… they came out well. the butter, egg, and milk make it really rich.
getting them super-thin, thinner than you’d think, was the trick. small holes, much like rava dosai.
1 cup sourdough starter
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.