SOURDOUGH CREPES
Great use of discard sourdough starter.
Provided by Carolyn Meigs
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
- Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 12.2 g, Cholesterol 83.4 mg, Fat 9.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 5.5 g, Sodium 188.5 mg, Sugar 1.5 g
SOURDOUGH CRUMPETS
A quick, easy way to use up your sourdough discard, which I always hate to throw out. I got this from the King Arthur website and we love it. You can use proper English muffin rings or clean tuna cans with the bottoms cut out.
Provided by Erin R.
Categories Breads
Time 15m
Yield 12 crumpets, 12 serving(s)
Number Of Ingredients 4
Steps:
- Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).
- Mix in sugar and salt.
- Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.
- When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
- Cook until edges appear dry and bubbles have formed.
- Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
- Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).
- Enjoy hot with butter and/or jam. Leftovers are good toasted.
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