Try one that seems exciting to you, or try them all! Serve the crepes with your choice of sweet or savoury fillings. These can be made with any dairy or non-dairy milk.
Prep: You can use discarded starter from making a new starter or unfed starter that you have to use up. Or you can feed your starter 50 g (1/2 cup) flour and 50 g (1/4 cup) water and allow it to become active and ready to use.
- Baker: Elaine Boddy
- Instagram: @elaine_foodbod
- Prep time: 15 mins (including rest time)
- Cook time: 3 to 5 mins (per pancake)
- Makes: 4–6 crepes
Rapid Sourdough Ancient Grain Crêpes Method
- Put all of the ingredients for the crepes of your choice in a mixing bowl. Use a whisk to mix everything well to a smooth batter. Leave the bowl aside, uncovered, for the batter to rest for 5 to 10 minutes.
- Add your choice of oil or butter to an 8-inch (20-cm) flat-bottomed pan and place the pan over medium-high heat. Once the oil is hot or the butter is melted, add a standard ladle-full (about 1/2 cup [120 ml]) of batter to the pan.
- Immediately lift the pan and tip it in a circular motion to spread the batter out thinly over the base of the pan.
- Cook on one side for 2 to 3 minutes or until lightly browned, then use a spatula to turn the crepe over in one swift motion. Cook the other side for 1 to 2 minutes. Remove the crepe to a plate and keep warm.
- Repeat until all of the batter is used. You’ll likely get about 4 to 6 crepes depending on how thick you make them and how large your pan is.
- Once cooked, serve and eat immediately with the toppings of your choice. Or cook all of the crepes at once and reheat in a microwave when you want to eat them.
