These rich and rustic 20-Minute Sourdough Crepes will have everyone gathering around the cast-iron skillet, mouths watering and stomachs growling! Don’t believe me? Just give this quick and easy recipe a try!

sourdough crepes on white background drizzled with cream cheese frosting

What is a crepe?

Cream-filled crepes are a decadent treat that look like they are incredibly difficult to make… not true! A crepe is basically a thin and bubbly pancake that packs a protein punch from generous amounts of eggs and milk. This recipe for cream filled crepes is rich and sweet, while other recipes can be savory. At the bottom of this post I will share my Strawberry Rhubarb variation that is ABSOLUTELY DELISH. Any jam, jelly, preserve, pudding or fresh fruit will do! Filling the crepe with sausage and gravy or sautéed veggies would be an example of a savory twist. Also incredibly good! There are no rules with crepes!

sourdough crepe in cast iron skillet with farm fresh eggs

Are sourdough crepes gluten-free?

The sourdough starter discard provides the binding agent and texture for this dish. This is also what makes it more easy for gluten-sensitive stomachs to tolerate. While sourdough is NOT gluten-free, most of the gluten from the flour has been fermented and changed into a more digestible form. The hungrier the discard, the more sour it will taste and the less gluten it will have! Speaking as someone who has to generally avoid gluten due to sensitivities, I am able to eat sourdough crepes without noticing stomach or neurological symptoms. So… you will have to make your own call on whether or not this dish is for you!

sourdough crepe on a farmhouse table with strawberries and rhubarb

The recipe for 20-Minute Sourdough Crepes

Y O U W I L L N E E D | F O R T H E C R E P E S

8 eggs

¾ cup whole milk

1 cup unfed (hungry) sourdough starter

1tsp vanilla (omit if making a savory crepe)

2T sugar

¼tsp salt

Add all ingredients to a stand mixer and beat with the whisk attachment until smooth and frothy. The batter will be runny and have tiny bubbles when it is ready. Preheat a cast iron skillet over medium heat and add a bit of butter. Pour a very thin layer of crepe batter into the skillet. Allow it to cook fully before flipping. It is ready to flip when there are small bubbles in the center and the edges look matte, about 2 minutes.

Y O U W I L L N E E D | F O R T H E C R E A M C H E E S E F I L L I N G

4 ounces softened cream cheese

1T milk, plus more to achieve desired consistency

1tsp vanilla

4C powdered sugar

In a stand mixer, whisk cream cheese and powdered sugar until the mixture looks like uniformly crumbled. Add the vanilla and milk. Whisk for about a minute. Gradually add more milk, one tablespoon at a time. Mix will between each addition. For fluffier filling, use less milk. For a smoother drip & drizzle, add more milk. Today I used about one fourth of a cup of milk to have a decadent melted ice cream effect.

Tips for making perfect crepes

Listen, this recipe is VERY straight forward. Don’t overthink it! That being said, I want to share a few little tidbits that could make this a better experience for you.

When stirring the batter, keep whisking until it has a bubbly and frothy appearance. This will make the crepes lighter and fluffier!

While the batter is being prepared, preheat the cast iron skillet over medium heat. I like to add a small about of butter to season the pan as it gets hot. Remember, a hot pan is a non-stick pan. NON-STICK IS GOOD!
Allow the crepes to cook for about 1-2 minutes before turning. The cooking process is very similar to making pancakes. Wait to flip the crepe until there are tiny bubbles in the middle and the edges look matte and slightly cooked.
Cooled crepes can be stored in the refrigerator for up to a week. I have experimented with prefilling them vs. leaving them empty, and we prefer them filled. It does make the crepe a little softer (soggier… but in a good way!) and the flavors really get more intimate with each other. LET’S GET IT ON (please sing that as you are reading it).

Print Recipe

20-Minutes Sourdough Crepes

Course: Breakfast

Cuisine: American

Keyword: 20-Minute, breakfast, cast iron, cream cheese, crepes, fermented foods, sourdough

Servings: 4

Equipment

cast iron skillet

Ingredients

8 Eggs
¾ C. Milk
1 C. Sourdough starter unfed & hungry
¼ Tsp. Salt
2 Tbsp. Sugar
1 Tsp. Vanilla

Cream Cheese Filling

4 Tbsp. Cream Cheese
4 c. Powdered Sugar
1 Tbsp. Milk Or more for a runnier texture
1 Tsp. Vanilla

Instructions

Add all ingredients to a stand mixer and beat with the whisk attachment until smooth and frothy. The batter will be runny and have tiny bubbles when it is ready.
Preheat a cast iron skillet over medium heat and add a bit of butter. Pour a very thin layer of crepe batter into the skillet. Allow it to cook fully before flipping. It is ready to flip when there are small bubbles in the center and the edges look matte, about 2 minutes.
Fill the crepes with cream cheese filling.

Cream Cheese Filling

Add all ingredients to a stand mixer with whisk attachment. Beat until it is fluffy with a frosting-like texture. For a runnier filling, add an extra tablespoon of milk. For a puffier filling, use less milk.

Alright, friends. Cannot wait to hear what you think of my 20-Minute Sourdough Crepes!