Delicious & Easy

Sourdough Crepes

Min Kim shares her recipe for simple sourdough crepes perfect for savory or sweet fillings. Pro tip: Get a thin layer of batter into the pan so that the crepes will be thin and tender with crispy edges.

Ingredients for

Sourdough Crepes

2 large pastured eggs

½ cup whole milk (unsweetened nut, oat, or coconut milk works fine)

250g sourdough starter

3 tablespoons butter, melted and slightly cooled, plus more for pan (you may not need extra butter if you are using a non-stick pan)

Pinch of sea salt

Instructions for

Sourdough Crepes

In a medium bowl, whisk together eggs and milk. Add sourdough starter and whisk until well blended. Whisk in melted butter and pinch of salt.

Heat an 8–9” skillet over medium heat. Add a little butter to the pan. Using a ¼-cup measuring cup, pour just under ¼ cup of batter into the pan and quickly pick up and swirl the pan so that the batter reaches the edges and evenly spreads into a circle. Cook for about a minute until the bottom is set and the edges are a little crispy, then flip with a thin spatula and cook another 30 seconds.

Cool crepes on a rack before stacking onto a plate. Continue with the remaining batter, reapplying a little butter before cooking each crepe.

Fill crepes with favorite toppings and serve. Crepes can be stored in the refrigerator for 5 days or in the freezer for 2 months. Layer parchment paper in between for easy access.

For savory crepes, increase salt to ¼ teaspoon and add ¼ cup chopped fresh herbs such as cilantro, tarragon, parsley, chives, or basil. Use less of the stronger herbs (e.g., thyme or mint).

For sweet crepes, add 1 tablespoon sugar and 1 teaspoon vanilla extract. You could also add a tablespoon or two of liqueur.


Scrambled eggs, cheese, and spinach topped with hollandaise
Nutella, strawberries, and whipped cream
Fresh lemon juice, maple syrup, and powdered sugar


Layer 20 crepes with flavored whipped or pastry cream and preserved fruit.


Use a non-Teflon or ceramic-coated pan. Thin carbon steel French crepe pans are great, but a well-seasoned cast-iron pan also works. Lower heat after warming cast-iron to prevent crepes from getting too toasty.

Frequently asked

Questions About This Recipe


Notes & Thoughts

Min Kim also shared her method for making a sourdough starter at home.

How to Make a Sourdough Starter in Seven Days