I didn't think working with sourdough could get any easier, but this morning it did! This recipe doesn't even require overnight souring time, and is a really nice alternative to the usual breakfast.
(My interest in sourdough continues to grow as I have noticed some really encouraging changes in my health since removing non-soured grains from my diet...my fatigue has thankfully gotten MUCH better. I'm not sure how it all works, but we're going with it!)
Sourdough Crepe Ingredients
1 cup sourdough starter
3 eggs
3 T oil
3 pinches salt
1/4 c milk or so (or coconut milk)
Directions
Preheat skillet to medium high and grease skillet with butter or oil.
Whisk eggs in a bowl. Add salt, melted oil. Add sourdough starter. Mix.
Add milk.
Pour 3 tbsp to 1/4 c batter into skillet. Immediately roll batter around until there’s nothing left to roll. Wait for dryness on edges and bubbling in the middle before turning (a bit less than 1 minute.) Flip, and cook a bit less than 1 minute longer. If spatula doesn’t release easily under crepe, it’s not done yet.
A couple of serving options:
Fill with nut butter & jam. Cut into pinwheels.
Fill with Ricotta cheese or yogurt and fruit and fold into a triangle.
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