Crepes (with sourdough discard)

I’ve always LOVED making crepes. These are super easy and very versatile. Fill them with your favorite sweet or savory topping. Enjoy for brunch, snack time, or dinner.

The sourdough discard adds a great flavor and consistency to these crepes. It also helps pre-digest the flour so that your body can obtain more nutrients. Enjoy!

Ingredients:

• 1/2 cup of sourdough discard

• 1/4 cup of melted butter

• 1 cup of flour

• 3/4 cup of milk

• 2 eggs

• 1/2 tsp of salt

• 3 TBS. of sugar

1. Incorparted the dry ingredients in one bowl and the wet ingredients into another.

2. Slowly add the wet to the dry.

3. Mix well until a thin batter forms.

4. Heat your griddle to 375 degrees Fahrenheit.

5. Allow it to reach full temperature and then turn the griddle down to 350 degrees.

6. Pour the batter and use a spoon to spread it thinner.

7. Cook both sides approximately 2 minutes.

8. Fill with desired topping and enjoy!

*Can be refrigerated up to 3 days or froze for 2 weeks.