High-Protein Sourdough Discard Crepes

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Craving something sweet, but still want a balanced breakfast? These Protein Sourdough Crepes are the answer! I personally love crepes because of their ability to cram in lots of fruit, peanut butter, chocolate, or whatever else your heart desires! They’re the perfect vehicle for whatever you want to add inside or on top! This recipe is so easy and delicious that I eat them plain a lot of times!

Sourdough

Sourdough is always my preferred method of consuming gluten. The fermentation of the grains makes digestion much easier for the body and keeps blood sugar more stable than traditional bread. Sourdough is also a good prebiotic, so it promotes a healthy gut. I also personally prefer the taste of sourdough to traditional bread. Check out my post here on how to start a sourdough starter without a food scale.

Grains

A few thoughts on the grains you choose to use: A healthy sourdough starter can handle any kind of grain as long as it has gluten in it. It is possible to have a gluten-free sourdough starter, but that starter needs to begin its life gluten-free. The only flour in this recipe is the flour in your starter, so the flour you feed your starter with is the kind of flower your crepes will have. Traditional white flour from the grocery store will do, but I’d recommend a whole grain. My preferred flour is einkorn, which is very high in protein and plenty of other great nutrients such as zinc, vitamin A, fiber, B vitamins, and many other minerals that are not available in modern flours. Most grains today have been hybridized, meaning breed for production. Einkorn is the exception. You can find it here or in many health food stores. If Einkorn is not available to you, I would also recommend organic flour from red or white wheat berries.

Food in its whole form is almost always better for your body, and this definitely includes grains!

Cookware

Cast iron skillets are my favorite way to cook these crepes! If you don’t have a well-seasoned cast iron skillet, a well-buttered regular skillet will do. I like to get 2 skillets going at once to churn out the crepes that much faster. If you have a large family, get 3 or 4 skillets going at the same time!

High-Protein Sourdough Discard Crepes

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

Ingredients:

1 ½ cups sourdough starter

6 eggs

½ cup milk (I prefer whole milk, but any milk will do)

1 teaspoon vanilla

Instructions:

1. Feed your sourdough starter generously at least 12 hours before you begin cooking. I usually do it the night before if I want crepes for breakfast. This recipe is actually best if the starter is NOT bubbly and active.

2. Begin heating up your skillet(s) on low/medium heat. This is important, as the heat needs to be even in the skillet.

3. Mix up the sourdough starter, eggs, and vanilla in a large bowl or blender. I prefer a blender because then I can just pour the batter directly into the skillet.

4. Pour the batter into the skillet and let cook until you see bubbles forming around the edges of the crepe. When you see bubbles, test the sturdiness of the crepe with your spatula. Flip the crepe once it’s sturdy enough.

5. When the crepe is golden on each side, serve it up with your topping or fillings of choice! I prefer homemade elderberry blueberry or mixed berry jam! It's delicious and excellent for your immune system!

So that's it! This recipe is SUPER easy and perfect for a Saturday morning! Use a high-quality grain and you've got yourself a superfood breakfast, packed full of protein and plenty of nutrients from the eggs and grains! Have you tried this recipe? Let me know what you think in the comments!