I think crepes are a perfect food! They are the french version of the tortilla. A regular crepe is good but a sourdough crepe is magical, a little tangy, and it almost melts in your mouth. I am usually cooking for 4 people and make a triple batch, and with luck there’s a few left over. I have seen near-violence over the last crepe, so you’ll want to avoid that by making extra and freezing leftovers for later.
That’s just the crepe, too. Let your imagination run wild with possibilities for how to fill your crepe. You can make them savory with cheese or meats, or sweet with creme or fruit. They’re incredibly versatile! For a quick fix I smear a little butter and a drizzle of agave inside and fold in fourths. Squeeze lemon juice on top and dust with powdered sugar. For breakfast load crepe with your favorite omelet fillings and top with cheese or sour cream. Think pierogi filling and mix sauted onions, diced ham, dried parsley, salt, pepper, garlic and onion powder into mashed potatoes. I topped that with a white wine, butter, and lemon sauce and ate till I nearly burst. For a super-fancy dessert, layer butter cream between lots of crepes and top with fruit or chocolate sauce, making a delectable cake.
The first time you make crepes, allow extra batter and time to practice. It can seem daunting and complicated until you make a few and get the rhythm down. I almost always have to tweak the batter slightly depending on the flours I’m using or the time of year (which affects the moisture of the batter). Just always make slight adjustments when needed. The reward is worth the practice, and even the grumpiest person will feel a little thrill the first time they produce a perfectly round smooth golden crepe.
There are great crepe pans or machines available that make it even easier to indulge in your new addiction (trust me, it will rise to that level!). With practice an offset spatula can be used to spread batter on the pan instead of swirling. However you choose to make them, folded, rolled, or stacked I recommend you hide in a secret place while indulging so no one can witness the slurping and moaning.
Sourdough Crepes (5-8)
- 1 cup GF sourdough starter
- 1 tbsp tapioca starch
- 3 large eggs
- 3 tbsp oil
- 1/3 cup water
- 1/3 cup buckwheat flour (sub with gf flour of choice)
- 1/4 teaspoon salt
- 1 tbsp agave
In a plastic or glass bowl whisk all the ingredients together. The batter will be thin like heavy cream. Let batter sit for minimum 10 minutes but up to an hour for the flours to absorb the moisture and make crepe hold together better.
Heat your pan to a medium to medium low temperature. I use a flat 8 inch round cast iron tortilla pan. You want to be able to spread and rotate the batter into a thin coating, and have easy access from the side for flipping your crepe. Use a paper towel dabbed in oil and wipe it across the inside of the pan (usually only have to do this before the first crepe).
Using a ladle pour 2-3 tbsp of batter close to outside edge closest to the handle. I lift and rotate the pan quickly, spreading the batter to the edges and completely covering the bottom of the pan. If batter won’t spread thin and quick, add a tablespoon of water at a time to get the correct flow and coverage. If pan is too hot the batter will not flow but clump as it cooks to the hot pan. If batter won’t stick to pan as you swirl it, there is probably too much oil in your pan; wipe it out and try again. Stir your batter every so often to keep it from separating.
Your crepe will start to look dry as it cooks. Using a thin small spatula or a fork (try them and see which one works best for you) test the edge of the crepe. It should easily come away from the edges when it is ready to flip. Gently flip it over and in just a few moments it is ready to plate. If crepe won’t hold together try cooking a little longer, then if still an issue add a teaspoon of tapioca flour to batter and whisk in well. As the first side cooks tiny bubbles may form; you can use the edge of the spatula to smooth them over or ignore them.
Crepes will be golden brown on one side and lightly tan on the second side. Your crepe should be very pliable and soft. Edges will be a little crispy. Deformed crepes taste as good as the perfectly round crepes. Allow extra time and batter for your first time so you can master the technique and method that works best for you. Wrap airtight and store in fridge for 4-5 days. They can be frozen for a couple months with wax paper between each crepe; if you forget the wax paper then you’ll have to make sure they are thawed completely before separating or else they’ll stick together and tear into pieces.
Add ins for batter:
Depending on the intended use consider adding some complementary flavor. Try to avoid anything chunky, or thee crepe won’t flip well.
- 1/2 tsp vanilla
- 1/4 tsp favorite extracts
- 1 tbsp lemon juice
- 1/2 to 1 tsp pepper or ground spices
- 1 tbsp sweetener
- 1/2 tsp liquid smoke
- 1 tsp Soy sauce
- 1 tsp garlic paste