Once upon a time, there was a small village in Brittany, France where the people were famous for their love of crepes. Every weekend, the village square would be filled with the sweet aroma of crepes, cooking on griddles over open fires. The villagers would gather to enjoy the delicate, crispy treats, filled with sweet or savory fillings, and washed down with steaming cups of coffee or tea.
One day, a young woman named Marie arrived in the village, carrying a jar of sourdough starter that had been passed down from her grandmother. Marie was an accomplished baker, and she quickly became known for her delicious sourdough bread. But she had a secret, too. Marie loved to experiment with new recipes, and she had a special recipe for sourdough crepes that was unlike anything the villagers had ever tasted.
Soon, the villagers were lining up outside of Marie’s bakery, eager to try her sourdough crepes for themselves. And they were not disappointed! The crepes were light and crispy, with a subtle tang from the sourdough starter. They were the perfect complement to sweet or savory fillings, and they quickly became the talk of the village.
Today, Marie’s sourdough crepes are still a staple in the village, and her recipe has been passed down through the generations. Whether you’re enjoying them for breakfast, lunch, or dinner, these crepes are a true taste of France, and a delicious way to start your day.
Here’s a recipe for delicious Sourdough Crepes:
Sourdough Crepes
- 1 cup of all-purpose flour
- 1 cup of sourdough starter
- 3 large eggs
- 1 cup of milk
- 2 tbsp of melted butter
- Pinch of salt
1. In a large bowl, whisk together the flour, sourdough starter, eggs, milk, melted butter, and salt.
2. Whisk until the mixture is smooth and well combined.
3. Cover the bowl with a kitchen towel and let the batter rest at room temperature for at least 2 hours, or overnight in the refrigerator.
4. When you're ready to make the crepes, heat a non-stick crepe pan or griddle over medium heat.
5. Pour a small amount of batter (about 1/4 cup) onto the center of the pan and spread it out evenly, using a spatula to make a thin, even layer.
6. Cook the crepe for 1-2 minutes on each side, until lightly golden and crispy.
7. Repeat the process with the remaining batter, stacking the finished crepes on a plate.
