I came across her blog post when I was looking for new things to do with my sourdough starter. With just two people in the house, I found myself struggling to use my starters every week. I have a whole wheat and a spelt starter. I usually make this recipe with my whole wheat starter, since I use my spelt starter more often.
Sourdough is a great way to start baking bread in a more healthful and traditional manner. Many people with gluten, or wheat intolerance (not Celiac's), myself included, have found that it is easier to digest wheat products that are sourdough. We love serving these sourdough crepes with butter, berries, Brunost (Norwegian whey cheese), maple syrup or berries in syrup with either nitrate free bacon or pasture raised sausage on the side. Enjoy!
1 cup sourdough starter
2 TBS melted butter
¼ tsp salt
1/4- ½ cup milk
extra butter for cooking
Preheat your 8” or 10” cast iron skillet on the lowest temperature. Mix all ingredients in a bowl. Once skillet is hot, add a tsp of butter to the pan and let it melt. Then add about 1/3 cup of batter to the pan. Tilt the pan in a circular motion to be sure the batter evenly covers the pan. Cook for about 2 minutes, and then carefully flip, cooking for about another 30 seconds. Repeat - don't forget to add more butter before each crepe. I usually heat my oven to 200F, and place each crepe once it is finished on a cookie sheet in the oven to keep them all warm until they are all cooked and we are ready to eat.