The June challenge for Sourdough Surprises was crêpes. We like crêpes a lot, but I rarely remember to make them. Perhaps that will change now! I chose to try a recipe from my Sunset bread book since the batter used a sponge which sits for 8 hours before continuing with the batter ingredients. I was really hoping that I would get a good sourdough flavor from the crêpes made with this method. Sadly, the flavor was very subtle and these crêpes turned out very much like an ordinary crêpe. Perhaps my starter needs more care and feeding first.
We enjoyed eating the crêpes very much and used them throughout the week in a variety of ways. We ate them plain, with cheese and apple chutney, folded around leftover Indian Keema and Palak Paneer, and my favorite – for dessert! One of the more interesting things I tried was a cookie dough crêpe. An egg-less cookie dough filling is made by mixing flour, vanilla, white sugar, brown sugar, salt, whipping cream and mini chocolate chips. This mixture is spread on slightly warm crêpes and served with powdered sugar and more chocolate chips sprinkled on top.
- ¾ cup sourdough starter, at room temperature
- 1 cup warm water
- 1¼ cups all-purpose flour
- 2 eggs
- 3 Tbsp. butter, melted and cooled
- ½ tsp. salt
- ½ tsp. baking soda
- 1 Tbsp. sugar
- butter for oiling the crepe pan
- In a bowl, stir together starter, water and flour until smooth. Cover and let stand in a warm place until very bubbly, about 8 hours.
- Beat together the eggs and melted butter, then stir into batter.
- Combine the salt, baking soda and sugar; sprinkle over batter and stir well to blend.
- Cover batter lightly and allow to stand at room temperature for about 15 minutes.
- Place a crepe pan or other flat-bottomed non-stick pan over medium heat. When the pan is hot, rub the surface with butter.
- All at once, pour 2 Tbsp – ¼ cup batter (depending on the size of the pan) onto the pan and swirl to evenly coat the pan.
- Cook until the surface appears dry and the edge is lightly browned.
- With a spatula, turn and brown the other side.
- Turn the crepe out of the pan onto a plate. Repeat, stacking crepes until all the batter is used. Re-butter the crepe pan as needed.
- Store unused crepes between sheets of wax paper in the refrigerator in an airtight container.
Be sure to check out all of the delicious crêpe variations made by the Sourdough Surprises group!