Gluten Free Sourdough Discard Crepes
If you’re looking for a way to use your gluten free sourdough discard, this is a fun treat to make for a weekend breakfast! I was shocked at how well these crepes held up & they were incredibly easy.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted, Melted

- 0.333 cup0.333 cup0.333 cup Gluten-Free Measure for Measure Flour - King Arthur
- 0.5 cup0.5 cup0.5 cup Gluten Free Sourdough Starter (click for recipe), Discard
- 1 tsp1 tsp1 tsp Honey

- 1 tsp1 tsp1 tsp Vanilla Extract, (Optional: sweet crepes only)

- 1 pinch1 pinch1 pinch Salt

- 222 Eggs
- 0.666 cup0.666 cup0.666 cup Almond Milk, (Or milk of choice)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all of the listed ingredients in a large mixing bowl.Whisk ingredients until smooth or use an electric mixer to mix thoroughly.
- Preheat your frying pan to medium heat. Once heated, pour about a teaspoon of avocado oil onto your pan.
- Pour the batter onto pan using a ladle, then tilt and turn the pan to evenly distribute the batter.
- Fry the crepes on one side for about 1-2 minutes or until the edges start to brown. Flip the crepes with a spatula and fry on the other side for an additional minute.
- Transfer the crepes to a plate and cover them with a paper towel to keep them from drying out. Repeat with the rest of the crepes, adding a little bit of oil after each crepe.
- Add your favorite toppings!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 207 |
| Fat: | 14 g |
| Carbohydrates: | 20 g |
| Protein: | 6 g |
| Cholesterol: | 30 g |
| Sodium: | 285 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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These look perfect!!