As a child, I remember my mom making crepes more often than pancakes. It was a staple treat on Saturday mornings and one I thought everyone had. Making them now brings back those memories; maybe that’s one reason I love them. The other reason is, whether sweet or savory, they are delicious!



Yield: 15 medium crepes
Prep Time: 20 minutes
Cook Time: 40 minutes
Ferment Time: 1 hour
Total Time: 2 hours


  • 375g sourdough discard
  • 200g warm water
  • 175g heavy whipping cream
  • 3 eggs
  • 60g organic cane sugar
  • 50g organic flour (Einkorn or Emmer are great)
  • 50g melted butter
  • 5g baking soda
  • 5g sea salt


  1. MIx the discard and water together in a large bowl
  2. Add the rest of the ingredients and mix well
  3. Set aside for an hour
  4. Get pan nice and hot. I like to add a bit of butter to the hot pan for the flavor
  5. One ladle full of mix makes the perfect crepe in a 12inch pan. Flip only when the crepe is covered in bubbles.


I'm on a mission to create and promote gut-friendly food that is nutritious and delicious. Making food taste good is rarely difficult but making food consistently healthy and crave-worthy, well that takes effort. Food isn't neutral. Either it's helping or harming us. My goal is to create a table filled with real food that helps build a happy and healthy community.

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