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Sourdough Zucchini
Crepes

A white plate with sourdough zucchini crepes with a dip bowl of sour cream

A lot of people picked up making sourdough starter and I am one of them. I came up with this recipe to make my little one eat more veggies and to use up the sourdough starter discard.

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Untitled design.png

Servings

2

Prep Time:

10 min

Cook Time:

20 min

INGREDIENTS:

  • 1 Zucchini

  • 2-3 Cloves of Garlic

  • 1/4 cup Oil (I used Avocado Oil)

  • 1/4 cup Milk (I used Oat Milk)

  • 1 cup Unfed Sourdough Starter

  • 3 Eggs

  • 1 tablespoon of Sugar

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Turmeric Powder

  • Freshly Ground Black Pepper

  • Oil for Frying

2

Servings

PREPARATION:

  1. Start by grating the zucchini and mince the garlic. Measure a cup of unfed sourdough starter and put in the mixing bowl (don't forget to feed what is left of the starter for future use). Add all the ingredients to the same bowl and mix together well. Let it rest for about 5-10 minutes.

  2. Make sure your nonstick pan is evenly and well heated. Coat the pan with frying oil (I use a basting brush for that) and start pouring out the batter onto the pan. Roll the pan around to evenly coat the bottom of it.

  3. Let it cook until the edges of the crepe become slightly brown. Use a spatula to flip it over and fry on the other side for a couple more minutes. Use a spatula to help the finished crepe to slip of the pan on to a plate. The crepe will be slightly thicker than the usual crapes.

  4. Grease the pan again and repeat the process until the batter is done. I made 5 crepes out of this amount of batter. Enjoy!

TIPS:

  • Serve the crepes with sour cream.

  • You can roll up any fillings in them for example smoked salmon.

A white plate with sourdough zucchini crepes with a dip bowl of sour cream
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