This crêpe recipe makes great use of sourdough starter.
Ingredients:
1 cup fed or unfed sourdough starter
2 large eggs
2 tablespoons butter, melted
¼ teaspoon salt
¼ cup milk, or more as needed
6 teaspoons cold butter
Directions:
Whisk together sourdough starter, eggs, melted butter, and salt in a large bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
Heat a nonstick pan over medium-high heat.
Melt about 1 teaspoon cold butter in the preheated pan. Pour in 1/4 cup batter and tilt the pan in a circular motion to spread batter over the bottom. Cook until the bottom is light brown, about 2 minutes. Carefully loosen crêpe from the pan, flip, and cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.
