Sourdough Starter Crepes
1. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, water, oil and sourdough starter until well combined. 2. Add the whole wheat flour, unbleached flour, salt and sugar. Whisk until the batter is smooth, or use a blender for an extra silky consistency. 3. Cover and allow the batter to rest for at least 30 minutes. This gives the flour time to hydrate and lets the sourdough starter work a little magic. The batter should be thin and pourable. If it has thickened during resting, add a splash of water or milk. 4. Heat a lightly oiled nonstick skillet or crêpe pan over medium heat. 5. Pour approximately ¼ cup of batter into the center of the hot pan, immediately lifting and swirling the skillet to spread the batter into a thin, even circle. 6. Cook for about 1–2 minutes, until the surface looks set and the edges begin to lift. Gently flip and cook the other side for another 30–60 seconds, until lightly golden. 7. Transfer to a plate and repeat with the remaining batter, stacking the finished crêpes to keep them soft and pliable. 8. Fill with your favorite sweet or savory ingredients, fold or roll, and enjoy! Make Ahead: These refrigerate and freeze beautifully. Separate with parchment paper and store in an airtight container. Reheat briefly in a warm skillet or microwave.
Ingredients:
- 7 Egg Whites
- 3 Whole Eggs
- 2.5 cup Low Fat Milk
- 1.5 cup Water
- 1.5 cup Whole Wheat Flour
- 1.5 cup Unbleached Flour
- 0.3 cup Oil
- 0.5 tsp Salt
- 1 tsp Sugar
- 1 cup Sourdough Starter
Directions:
No directions listed.