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 January 28, 2017Published:
- 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 …
- 1 cup Rye sourdough starter
- 1/2 cup Rye flour or spelt or whole wheat flour
- 1/2 cup Fresh water
- 4 Free-range eggs beaten
- 4 tablespoons Butter or olive oil melted
- 1/4 teaspoon Sea salt
- 1 tablespoon Truvia or sugar
- Combine all ingredients until smooth.
- Spoon the batter onto a lightly oiled pan. Fry on one side until the edge turns light brown.
- Flip and cook the other side.