Originally posted April 23, 2015

Sourdough French Crepes

Sourdough French Crepes by Sarah Xiong

Very delicious tasting crepe. No need for filling, these stand on their own! The addition of an egg makes these more flexible than the green tea crepes.


  • 3 tbsp sugar (1.5oz)
  • 2 eggs
  • 2 tsp vanilla (.4oz)
  • 1 oz clarified butter
  • 4.5 oz ap unbleached flour
  • 8 oz milk
  • 1 oz starter
  • 1 tbsp brandy (.4oz)
  • 1/2 tsp salt


Melt butter in microwave. Let cool.

Whisk milk, eggs, sugar and starter in a bowl to soften for about 20 minutes. Add remaining ingredients and gently whisk. There will be a few lumps, that's ok. Pour batter thru a fine mesh sieve. Let batter rest for minimum 1 hour or overnight. Thin out with 1 tsp of milk if necessary. Should be the consistency of a slightly thinner heavy cream. Do not use water.

Fry in clarified butter, about a minute on each side.



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