SOURDOUGH CREPES W/ WHIPPED HONEY CINNAMON BUTTER
Serves 4
15 mins prep
20 mins cook
35 mins total
They’re light and delicate, tender, and soft with golden crispy edges ✨ Feel free to just eat them plain with a dusting of powdered sugar, or stuff with your favorite sweet or savory fillings.
0 servings
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Start by making the whipped honey cinnamon butter to have ready for serving. Place the butter in a medium bowl. Using a hand or stand mixer, beat on high for 2 minutes. Then, add in the powered sugar, honey, cinnamon, and vanilla extract, and beat on high until well combined and fluffy. Save some at room temp to serve with the crepes. Then, transfer the rest to a jar or container and store in the fridge. Then make the crepes. In a large bowl, whisk together the sourdough discard, milk, egg yolks, sugar, salt, and olive oil. Heat a large skillet (mine was 10.5”) over medium low heat. Once heated, lightly grease with butter. Using a 1/3 cup measuring cup, pour the batter into the bottom of the pan. Gently lift the pan and move it in a circular motion until the batter is spread evenly around the bottom. Cook the crepe for 1-2 minutes. Once the top isn’t glossy and the crepe is ready to slip, use a spatula to gently lift the edge, and flip it over. Cook for another 1-2 minutes, until lightly golden. Then, slide the crepe onto a plate. Repeat with the remaining batter. Serve warm with the honey cinnamon butter, whipped cream, and powdered sugar, if desired. Enjoy!
