Alice Bilyk / Daily Nexus

If you ever have any extra sourdough starter lying around in your fridge, this is the perfect recipe to put it toward! While a little on the thicker side, these crepes are the perfect brunch accompaniments. They’re decadent and soft, with a hint of tang from the starter! If serving for more than two or three people, I’d recommend doubling the recipe. 

As a side note, I used gluten-free sourdough starter and flour in this recipe, but the measurements can be substituted 1-for-1 with regular sourdough starter and regular all-purpose flour, respectively. The milk can also be substituted with any sort of plant-based milk, and the heavy cream can be substituted with any dairy-free heavy cream alternatives or just omitted completely. Additionally, make sure that the starter you’re using is unfed. 

Makes around 9-10 10” crepes. 


  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup sourdough starter (gluten-free)
  • ½ cup heavy cream
  • 1 cup milk
  • 1 cup flour (gluten-free)
  • 2 tablespoons water
  • ⅙ cup sugar (2 tablespoons + 2 teaspoons)
  • 1 teaspoon olive oil


  1. In a large bowl, mix together the eggs, milk, starter, vanilla extract, heavy cream and water until incorporated. 
  2. Add the flour, sugar and salt. Whisk until no lumps remain, then add the olive oil and whisk lightly just to incorporate it. The batter should have the consistency of heavy cream, if not a little thinner. 
  3. Brush a medium-sized non-stick pan with a little bit of olive oil and preheat over medium heat. You can dip a paper towel in some olive oil, then rub it lightly over the pan. (Make sure to do this before putting the pan on the heat so that you don’t burn yourself!)
  4. Pour ½ cup (adjust more or less for the size of the pan) of crepe batter into the pan and immediately turn and rotate the pan to swirl the batter around in a thin circle, coating the bottom of the pan. If there are any large holes, fill them in with a few drops of batter (there should be small holes in the crepe from water evaporating). 
  5. Fry until the edges and bottom are golden brown; you can check if it’s ready by lightly prying the edge of the crepe away from the pan with a spatula and looking at the color of the bottom. Flip and fry for an additional 30 seconds. 
  6. Repeat until no more batter is left and then serve and enjoy!

It may take a few tries to be able to swirl a perfect crepe, but in the end they all taste delicious! I plated mine up with some homemade raspberry-cherry jam, sour cream, mint and chamomile —  but you can serve them with whatever you prefer! Enjoy!