Stack them, roll them, fill them with anything you'd like - these versatile delights are perfect for any meal you choose.
So what did you choose? Breakfast? Dinner? Dessert?
Sweet or savory, we can't wait to see them all. Link up and share, and don't forget to check out all of the amazing varieties posted here.
And don't forget to come back later this week to see what we'll be making next month!
(from Heartland Renaissance)
1 cup sourdough starter (100% hydration)
2 tablespoons melted butter
1/4 teaspoon salt
1/4 – 1/2 cup of milk (or coconut milk)
extra melted butter for cooking
Whisk starter, eggs, melted butter and salt in a bowl. Slowly add the milk just until it reaches a very smooth, thin batter consistency. (I only needed about 1/4 cup of milk, but depending on the consistency of your starter, you might need a bit more or less.)
Heat your frying pan over medium high heat (I used a small, 6" pan, but you can go as large as 10" if you would like). Once hot, add a teaspoon or so of butter, allow it to melt quickly and then immediately pour in about 1/4 cup of crepe batter, tilting the pan with a circular motion to allow the batter to coat the bottom of the pan and create a circle of crepe. I used a littlel less than 1/4 cup of batter for each, as I used a smaller pan than the original recipe called for.
Cook the crepe for about one to two minutes, until the bottom has splotches of light brown. With a spatula, very carefully loosen the crepe and flip over. Cook for about 20-30 seconds and turn out onto a dish towel.
Before making the next crepe (and the next, and the next), add another dab of butter to the pan before pouring the crepe batter in.
You can stack the crepes on top of each other as you cook, or serve immediately.
You can fill your crepes any way you'd like - sweet, savory, breakfast, dinner - the choices are limited only to your imagination!