Sourdough French Crepes
2 cup Sourdough Starter (2 cups flour, 1 cup water)
1 cup Milk, apple juice, or water
2 flax eggs, optional
1 tsp sea salt, optional
1/4 cup olive oil
In a medium-sized bowl, whisk eggs, sourdough starter and milk (flax egg and salt is using). Stir well.
Preheat lightly greased cast iron skillet over medium heat.
Once preheated, pour 1/2 cup of crepe batter, with a soup ladle, into the center of skillet. Quickly pick up the skillet and turn using circular motions to the batter rolls outward into a circle shape. Put the skillet back on the burner. You can also use the back of the ladle and with a circular motion move the batter outward on the skillet.
Cook crepe until edges are a bit dry, and the surface starts to look dry. This may take less than a minute!
Flip over and cook for a few seconds. The second side will take less time to cook than the first.
Stack finished crepes on a plate until ready to serve.
Yield: Makes about twelve (12) 10-inch crepes.
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