Making sourdough rye crêpes is easy. And it's a great use of any extra sourdough starter you might have lingering around.
You blend all the ingredients together, swirl the batter in a hot crêpe pan and fill them with whatever you happen to love - savory or sweet.
This is one of those recipes you want on standby, like a good pizza dough or sourdough bread recipe. Something that you know works every time you make it, and is versatile enough that you can serve it a million different ways - with sautéed apples dusted with cinnamon for breakfast or maybe wrapped up in ham and cheese and greens for lunch.
You start with a blend of both all-purpose flour and rye flour (freshly ground means better flavor), then blend it all together with eggs, milk, butter and sourdough starter. It takes about 5 minutes to put all the ingredients together, then it's just a matter of heating up your pan and swirling your way through the batter until you have a plate of steaming crêpes ready to fill.
Why You'll Love Them
It's a great use for sourdough discard, so that it doesn't go to waste when you feed your starter.
You'll use a blend of whole-grain rye flour and all-purpose flour. That means beautiful flavor plus a boost of fiber and nutrients.
They're easy to make, simple to serve and freeze like a champ.
Ingredients + Substitutions
Whole-grain Rye Flour: Rye gives the crêpes texture and a rich, robust flavor. I typically grind my rye berries fresh, just before mixing the batter for the best flavor. Store-bought rye flour works just as well.
All-purpose Flour: All-purpose flour gives the crêpes body and helps hold them together. I often swap in all-purpose einkorn flour for greater depths of flavor.
Sourdough Starter: Plan to use sourdough discard (inactive) rather than proofed. It has a stronger sour flavor which contributes a beautiful richness and depth to the crêpes.
Eggs: Eggs provide protein that helps bind the batter together. The yolks also add a richness to the batter.
Milk and Water: Plan to use whole milk for the richest flavor. Both milk and water provide the liquid portion of the batter, helping to make it smooth and easy to pour. If you can't do dairy, then substitute a nut milk which will add a similar richness.
Melted Butter: Butter provides richness and it helps prevent the crêpes from sticking to the pan. You can swap in coconut oil or ghee (clarified butter) if you prefer.
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Recipe Tips
Use fresh flour. Whole-grain flours, like rye, can lose their flavor or absorb off-flavors if left too long on the shelf. I recommend grinding your own for the best flavor.
Allowing the batter to rest encourages the flour to absorb the liquid, as a result the batter's texture is smoother and creamier. That means a softer and more consistent texture for your crêpes.
A crêpe pan is a valuable tool due to its low sides and wide surface area. You can also use a ceramic nonstick pan or a wide cast iron skillet, but it will be more difficult to maneuver the pan, so you might find your crêpes come out thicker or in inconsistent shapes.
Use sourdough discard, not proofed and bubbly sourdough starter. If you use proofed (active) starter, you might find that the crêpe batter bubbles in the pan rather than flowing smoothly.
Serving Suggestions
The combination of sourdough discard and fresh rye flour give these crêpes a robust, rich flavor. They lean savory, and we like to fill them with leftover roasted vegetables, garlicky greens, and soft cheeses for lunch.
They're also equally delicious when partnered with autumn fruits like sautéed apples or roasted grapes. A little whipped cream or homemade yogurt can pull it altogether.
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Recipe Questions
Yes! Stack the crêpes, separating them with a square of parchment paper. Then wrap them well with plastic wrap and set them inside a freezer-safe resealable bag.
To thaw, transfer to the fridge overnight. Rewarm on a hot pan or in a low oven.
Yes. Substitute almond milk for the whole milk, and use melted coconut oil in place of melted butter.
A ceramic nonstick skillet or a well-seasoned cast iron skillet can work well in a pinch.
basma says
I am new to this site and to the world of fermenting. Tried this today and honestly its amazing.
Tamara says
I am interested in making the crepes, but the recipe does not indicate the hydration of the sourdough rye starter. Could you tell me the ratio of flour to water (hydration) of the rye starter, so I can make these.
Thanks
Tamara
Jenny says
Hi Tamara - I feed my sourdough starter on bread flour, and keep it at 100% hydration.
Shellie says
I have a whole wheat sourdough starter and used it today to make crepes. My kids didn't care for the plain crepe, but loved the bites with filling. I will likely up the sweetener a tad as these are far and above healthier than our traditional "treat breakfast" crepes. Thank you!
Jen says
These look amazing! I just started my first batch of sourdough (EVER!) from a culture last week. I am so happy that I came across this post. I cringed every time the directions told me to discard most of the starter, so I started saving it three days ago. I am going to try these crepes and the pancakes this weekend.
Jen