Sourdough Crepes Recipes

SOURDOUGH CREPES

Steps:

• In a bowl, stir together starter, water, and flour until smoothly blended. Cover and let stand in a warm place until very bubbly (about 8 hours).
• Beat together eggs and oil, then stir into batter. Combine salt, baking soda, and sugar; sprinkle over batter and stir well to blend. Cover lightly and let stand at room temperature for about 15 minutes.
• Place a 6 or 7 inches crepe pan or other flat-bottomed frying pan over medium heat. When pan is hot, add 1/4 teaspoons butter and swirl to coat surface. At once, pour in 2 tbl. batter, quickly tilting pan so batter flows over entire flat surface (don't worry about a few little holes). Cook until surface appears dry and edge is lightly browned. With a spatula, turn and brown other side. Turn crepe out of pan onto a plate. Repeat, stacking crepes, until all batter is used.
• A nice way to serve is to roll them up into a tube, serving 3 or 4 per person, with jam, powdered sugar or maple syrup. Or use in any other recipe calling for crepes.
• Crepes can be wrapped airtight and kept in refrigerator for a week. Let warm to room temperature before separating, to prevent tearing. They may also be frozen.
• Note1: a standard coffee measure is 2 tbl.
• Note2: if your batter is too thick, stir in room temperature water, a couple of tablespoons at a time, until batter flows easily. You may find that you need 3 or 4 tbl. of batter to coat pan appropriately, but somehow the yield ends up the same.
• Note3: I recommend using a non-stick pan. You can then reduce the butter to just a smidge per crepe. The pat of butter you get at the restaurant is 1 tsp., to help you judge the amount needed.
• Note3: try adding some herbs or spices to the batter: herbes de Provence, thyme, cinnamon, nutmeg are all good. I'd start with about 1 tbl. of dried herbs, 1/4 to 1/2 teaspoons ground herbs or spices, per recipe. I usually cook some plain, adding a smaller amount of herbs or spices to the remaining batter.

SOURDOUGH CREPES

Steps:

• Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain.
• In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
• Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter.
• Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour.
• Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying.
• When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed.
• Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water.
• As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.

SOURDOUGH CREPES

Steps:

• Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
• Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps-a few small lumps are fine, but try to get batter as smooth as possible.
• Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn't need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
• Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
• Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.