Making potato flake sourdough crepes is surprisingly easy! These crepes are perfectly light and airy. Cooked until golden brown and ready to be filled, topped, or rolled, with your favorite sweet or savory ingredients. Enjoy this delicious treat for breakfast, dessert, or even a snack. You can’t go wrong!
If you’ve never had a crepe, get ready for a yummy surprise! It resembles a tortilla in the sense of its flexibility. It also lends itself a bit towards a very thin pancake because it’s typically used for breakfast and brunch. However, its texture is different from both of these delicious comparisons. It has a delicate, smooth, silky, and slightly elastic texture.
Sweet crepes are often filled with fresh fruits, whipped cream, cream cheese, Nutella, or jams, while savory crepes may feature ingredients such as cheese, ham, eggs, vegetables, or even seafood. The possibilities are endless. This is the perfect dish to get creative and try whatever flavors sound delicious to you!
What does the potato flake starter do in this recipe?
If you’re new to my blog, you might wonder why a potato flake starter is necessary to use in this recipe. It’s not necessary but there is a great reason why you should use it!
It naturally ferments the grains and sugars in your batter, making it easier for your body to digest and absorb the nutrients. It also has a more stable effect on blood sugar compared to store bought bread or anything made with unfermented grains.
Using a starter isn’t a difficult as it might seem. Once you get the hang of it, a potato flake starter is so easy to maintain. Keeping this starter in your kitchen will change the way you feel about bread, and how you feel when you eat it!
If you are curious about making your own starter, I have another post that will tell you all about how to make one!
If you want a potato flake starter, but don’t want to make it yourself, check out my etsy listing where I sell portions of my live potato flake starter!
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
TOOLS YOU WILL NEED:
Medium bowl
Measuring cups and spoons
Whisk
Nonstick 8 inch frying pan
Blender (optional-this makes mixing the batter only take seconds)
INGREDIENTS:
Flour: Flour is the primary dry ingredient in crepes and provides the structure and body to the batter. All-purpose flour is commonly used. The gluten in the flour helps give the crepes structure and elasticity.
Eggs: Eggs add richness, flavor, and protein to the crepe batter. They also help bind the ingredients together and contribute to the texture of the crepes, making them tender and slightly chewy.
Milk: Milk adds moisture, richness, and a creamy flavor to the crepe batter. It also helps create a smooth consistency and contributes to the tender texture of the finished crepes. Whole milk is often used, but you can also use alternatives like almond milk or soy milk.
Butter: Butter adds flavor and richness to the crepe batter. It also helps prevent sticking and gives the crepes a slightly crisp edge when cooked.
Salt: Salt enhances the flavor of the crepes and balances out the sweetness in sweet crepe recipes. It’s essential for bringing out the natural flavors of the other ingredients and creating a well-rounded taste. It also helps control the fermentation of the starter.
Sugar (optional): Sugar is typically added to sweet crepe recipes to enhance sweetness and caramelization. It also contributes to browning and creates a more tender texture. In savory crepes, sugar is usually omitted or used sparingly.
Potato flake starter: In this recipe you can use active or discard starter. This is what will ferment the grains and make an easier to digest product.
Vanilla: Vanilla adds flavors and is so delicious in sweet crepes. You can leave this ingredient out when making savory crepes if you’d like.
How to make the best potato flake sourdough crepes
Mix the batter
If using a blender, add all of the ingredients to the blender, mix until you have a smooth batter. If using a bowl and a whisk, add all of the wet ingredients into your bowl and whisk vigorously until the liquid is smooth and well combined. Add in the dry ingredients and whisk until a smooth batter forms.
Refrigerate the batter
Cover the batter with plastic wrap and stick it in the fridge. Leave it there for at least 1 hour. If you want to long ferment this batter for the fermentation benefits, leave it in the fridge for at least 8 hours up to 24 hours.
Do not skip the step of putting it in the fridge. It allows time for the flour to fully hydrate. It develops the flavors and also allows all of the air bubbles to relax from the blender or vigorous whisking.
I love to make this in the evening and it’s ready to go for breakfast the next day. I’ve also made it first thing in the morning and then it’s ready to make dessert for after dinner that evening.
Cooking the potato flake sourdough crepes
After it has spent time in the fridge, remove the plastic wrap and give it a gentle stir to make sure all of the ingredients are incorporated. Place your non-stick skillet on the stove top and preheat on medium heat.
You can butter the skillet in between each crepe for added flavor and to prevent it from sticking. I did not find this necessary. The skillet I used is wonderfully non-stick and the crepe released from the pan without any issues when it was ready to flip. If you aren’t sure if yours will do the same, you can give it a try, or play it safe and butter it a bit between each one!
Once the skillet it hot, use a 1/4 measuring cup to scoop batter and pour onto the pan. I found the 1/4 cup was the perfect amount. When pouring onto the pan, pour at the 6 o’clock position (closest to you) and quickly pick up the pan tilting and twirling it in a clockwise motion until the entire bottom of the pan is coated in batter. You want your crepe as thin as possible. Cook for 1-2 minutes, then flip as soon as the bottom is set. Cook the other side for only about 30 seconds. You don’t want to overcook the crepes or they will taste rubbery.
Transfer the cooked crepe to a large plate and continue with the rest of the batter, stacking each crepe on top of the next to keep them warm until you are done. I’ve never had an issue with them sticking together.
Serving your potato flake sourdough crepes
Like mentioned above, crepes can be enjoyed as a sweet or savory dish! The possibilities are truly endless.
Here is one of my favorite ways to enjoy crepes:
- On one half of the crepe spread a very thin layer of homemade strawberry jam topped with a spread of homemade whipped cream. Add a layer of fruit, sliced bananas and strawberries. Fold the crepe in half, then in half again, making it 1/4 of the original size.
- Make a peanut butter chocolate drizzle by adding about 1/2 cup of peanut butter and 1 tablespoon of milk chocolate chips to a glass dish. Microwave at 30 second intervals, stirring between each until smooth.
- Drizzle the peanut butter chocolate sauce over the top of the crepe. Add a few more bananas and strawberries, and a scoop of whipped topping. Enjoy!!
Active or discard starter:
The great thing about this recipe is you don’t need your crepes to rise, so this is the perfect recipe to use up some of your discard starter. If you only have active on hand, that will work too!
You can use starter straight from the fridge. Just make sure to mix it up before adding to your recipe to make sure that the contents are incorporated well.
I like to keep a jar of discard in the fridge to have on hand for any time I want to make a recipe like this. It’s a great way to make sure that you’re continually feeding your main starter by removing some to put in your discard jar often.
Pin for later and share with a friend!
Potato Flake Sourdough Crepes
Equipment
- Medium bowl
- measuring cups and spoons
- Whisk
- Nonstick 8 inch frying pan
- Blender (optional-this makes mixing the batter only take seconds)
Ingredients
- 1 1/2 cups Flour
- 4 Eggs
- 1 1/2 cups Milk
- 3 Tablespoons Butter melted and slightly cooled
- 1/2 teaspoon Salt
- 1 Tablespoon Sugar
- 1/2 cup Potato flake starter active or discard starter
- 1 teaspoon Vanilla
Instructions
Mix the batter
- If using a blender, add all of the ingredients to the blender, mix until you have a smooth batter. If using a bowl and a whisk, add all of the wet ingredients into your bowl and whisk vigorously until the liquid is smooth and well combined. Add in the dry ingredients and whisk until a smooth batter forms.
Refrigerate the batter
- Cover the batter with plastic wrap and stick it in the fridge. Leave it there for at least 1 hour. If you want to long ferment this batter for the fermentation benefits, leave it in the fridge for at least 8 hours up to 24 hours.
Cooking the potato flake sourdough crepes
- After it has spent time in the fridge, remove the plastic wrap and give it a gentle stir to make sure all of the ingredients are incorporated. Place your non-stick skillet on the stove top and preheat on medium heat.
- You can butter the skillet in between each crepe for added flavor and to prevent it from sticking.
- Once the skillet it hot, use a 1/4 measuring cup to scoop batter and pour onto the pan. When pouring onto the pan, pour at the 6 o'clock position (closest to you) and quickly pick up the pan tilting and twirling it in a clockwise motion until the entire bottom of the pan is coated in batter. You want your crepe as thin as possible. Cook for 1-2 minutes, then flip as soon as the bottom is set. Cook the other side for only about 30 seconds. You don't want to overcook the crepes or they will taste rubbery.
- Transfer the cooked crepe to a large plate and continue with the rest of the batter, stacking each crepe on top of the next to keep them warm until you are done. I’ve never had an issue with them sticking together.
- Serve your potato flake sourdough crepes and enjoy!
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