Quick Sour Dough Crepes
1 cup sourdough starter (make sure it
has been fed in the last 12 hours)
3 eggs
3 TB butter (melted)
1/4 tsp. salt
2 to 3 tsp. sugar (for dessert crepe)
milk to thin (about 1/4 cup or less)
Whisk eggs then add melted butter,
salt, and sugar. Mix together then add
to starter. Mix. Slowly add milk while whisking until you get
a thin batter. Take a butter stick and
quickly run it around the base of your hot skillet. Pour 1/4 c. (more or less) into the center of
the skillet. Quickly pick up the skillet
and roll the batter outward (aiming for a circle shape). Put the skillet back on the burner and cook
until the edges are a bit dry and small bubbles dot the surface of the
crepe. Flip and cook other side. Place crepe on plate. Stacking crepes keeps them soft and warm.
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