Instructions

• In a medium bowl, whisk together eggs and milk. Add sourdough starter and whisk until well blended. Whisk in melted butter and pinch of salt.
• Heat an 8–9” skillet over medium heat. Add a little butter to the pan. Using a ¼-cup measuring cup, pour just under ¼ cup of batter into the pan and quickly pick up and swirl the pan so that the batter reaches the edges and evenly spreads into a circle. Cook for about a minute until the bottom is set and the edges are a little crispy, then flip with a thin spatula and cook another 30 seconds.
• Cool crepes on a rack before stacking onto a plate. Continue with the remaining batter, reapplying a little butter before cooking each crepe.
• Fill crepes with favorite toppings and serve. Crepes can be stored in the refrigerator for 5 days or in the freezer for 2 months. Layer parchment paper in between for easy access.
• For savory crepes, increase salt to ¼ teaspoon and add ¼ cup chopped fresh herbs such as cilantro, tarragon, parsley, chives, or basil. Use less of the stronger herbs (e.g., thyme or mint).
• For sweet crepes, add 1 tablespoon sugar and 1 teaspoon vanilla extract. You could also add a tablespoon or two of liqueur.
• Filling Ideas: Scrambled eggs, cheese, and spinach topped with hollandaise for savory crepes. Nutella, strawberries, whipped cream, fresh lemon juice, maple syrup, or powdered sugar for sweet crepes.
• To make a mille crepe cake: Layer 20 crepes with flavored whipped or pastry cream and preserved fruit.
• Note: Use a non-Teflon or ceramic-coated pan. Thin carbon steel French crepe pans are great, but a well-seasoned cast-iron pan also works. Lower heat after warming the cast-iron to prevent the crepes from getting too toasty.