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potato flake sourdough crepes stacked and folded on a plate

Potato Flake Sourdough Crepes

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!
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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!