Crêpes from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 417) by Maurizio Leo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute sourdough discard for 100% hydration sourdough starter, ghee for clarified butter, and all-purpose flour for pastry flour.

  • eliza on April 05, 2025

    I made these using the overnight method. Very easy and tasty crepes; I used discard. I milled just a few grams of red spring wheat (A & B grains) and made up the rest with all purpose, and I cut the fat to about 25 g of neutral veg oil. I make crepes often, and 75 g of butter in the mix just seemed like overkill to me. Also oil is so much easier to incorporate into the batter. I also reduced sugar a touch and used eggs from my sister’s chicks. The resulting crepes were very easy to make and held up well to fillings. The taste was good. Will make again as these are very easy and a good way to use discard. I got a yield of 9 crepes. We had these with plum compote for breakfast.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.