Ashley picking blueberries

Sourdough Crepes With Blueberries

Ashley is picking blueberries with Carson in the front pack. This is a super simple recipe with just fresh blueberries in crepes. Add some whipped cream or yogurt to the center but keep it simple. New moms and fresh blueberries do not need anything extra.

2 cups sourdough starter
2 tablespoons sugar
2 eggs
¼ cup vegetable oil
1/2 teaspoon salt
1 to 3 tablespoons water
1 teaspoon baking soda
1 cup blueberries

Combine starter, sugar, eggs, oil, and salt. Mix just until combined. Stir baking soda into 1 tablespoon of water and add to batter. Stir once or twice or until soda is mixed in. If batter is too thick to spread easily, add water to make a very thin batter.
Heat a crepe pan or a non-stick skillet or griddle until water dances on the surface. Spray with non-stick cooking spray. Quickly pour ½ cup batter in heated pan and cook until lightly browned. Flip and cook on second side for 30 seconds or until done. Serve with blueberries wrapped in the center.

One thought on “Sourdough Crepes With Blueberries”

  1. Fun fact about crepes is that in the Middle Ages, wine mixed with water was substituted for milk. I read that crepes are normally made with buckwheat or all purpose flour. Does the sourdough starter make the process easier to successfully make a crepe?

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