Sourdough Crumpets Recipe Recipe For Stuffed

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SOURDOUGH CREPES



Sourdough Crepes image

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

1 cup fed or unfed sourdough starter
2 eggs
2 tablespoons butter, melted
¼ teaspoon salt
¼ cup milk, or more as needed
2 tablespoons cold butter

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



Sourdough Crumpets image

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

1 cup sourdough starter, unproofed
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda

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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