I have some sourdough rye starter I use for baking rye bread. Last week, I kept feeding the starter to make it grow more, so that I could eventually make rye sourdough crepes with all that extra starter.

Keep in mind that starters vary in water content and consistency, so you need to play with the amount of water in the recipe. The batter has to be thin, like kefir or like a smoothie. Using 100% rye flour for the crepes would result in slightly sour, distinctly rye taste. Using spelt or whole wheat creates a milder, more traditional taste.

Rye Sourdough Crepes Recipe

By Dr. Anastasia Published: January 28, 2017

  • Yield: 4 Servings

I have some sourdough rye starter I use for baking rye bread. Last week, I kept feeding the starter to make it grow more, so that I …

Ingredients

Instructions

  1. Combine all ingredients until smooth.
  2. Spoon the batter onto a lightly oiled pan. Fry on one side until the edge turns light brown.
  3. Flip and cook the other side.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.
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