Crepes are one of the first foods I learned to cook by myself as a teen. I used the recipe from my mom’s Joy of Cooking cookbook and often made them when I didn’t have a lot of time or ingredients to work with. They don’t even require baking powder or baking soda the way most pancake recipes do. Plus I actually prefer the moist, less bready texture of crepes. They’re a tasty “fast food” that can be filled with anything.
All that said, crepes can be a little bland when they’re made with “white” flour. Good butter and eggs help, as do wild and delicious fillings, but the real key to flavorful crepes is to use some sourdough starter in the batter and buckwheat flour instead of all purpose flour.
Ten sourdough buckwheat pancakes
I used fresh-milled buckwheat flour and whole wheat sourdough starter that was 3-4 days post feeding. The crepes had a delicious buckwheat flavor, some sourdough fermentation flavors, and some whole wheat flavors. Your crepes will vary in flavor depending on how old/hungry your starter is and the flours you feed it with, and if you let the crepe batter ferment for some time before frying the crepes.
I like to serve crepes with extra filling on the side
Fresh buckwheat flour and sourdough starter add delicious flavors to these crepes. They taste wonderful with sweet or savory fillings, and you can decide whether to ferment the batter or make the crepes just after mixing.
Combine the ingredients in a bowl and mix throroughly. Depending on the flour in your sourdough starter, your batter may need more or less milk. See this video for an ideal batter consistency.
If you want more complex flavors, at this point, you can cover the batter and let it ferment for a few hours at room temperature or overnight in the refrigerator. You can also use it immediately.
Heat up a fry pan (non-stick is easiest) with a small amount of butter or oil. A medium burner setting usually works. When the butter is melted but not yet browned, ladle in about 1/2-1/3 cup of batter. Immediately tilt the pan around to spread the batter in a larger circle.
Once the the crepe has bubbles popping through, flip it and cook the second side. Total cooking time is usually just a couple of minutes.
Serve with whatever filling or topping you want: whipped cream, fruit, dulce de leche, nutella, lemon juice and sugar, jam or even savory fillings like spinach and cheese.
You can make these ahead and freeze them (well wrapped) or refrigerate for 1-2 days. To retain moisture and pliability when reheating, place a crepe on a covered plate and microwave for 20-30 seconds. A bowl or a second plate works well as a cover.