Easy Sourdough Pumpkin Crepes
These pancakes are my family’s favorite breakfast, lunch, or dinner.
Equipment
- 2 Pans I used stainless steel.
Ingredients
- 18 Eggs
- 1/2 Cup Sourdough starter Discard or activated
- 3 Cups flour Unbleached white
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 Cup Pumpkin purée
- 6 Cups Milk
- 1/4 Cup Olive oil Extra virgin
- Avocado or Olive Oil Spray
Instructions
- Beat together the eggs and sourdough starter. Then mix in the pumpkin purée.
- Add in the flour, cinnamon, and salt. Beat on low speed until smooth. Use the beater or a spatula to scrap down the sides.
- Next mix in the milk slowly. Once thoroughly mixed, add in the olive oil.
- Cover and let sit in the fridge for 8 hours or overnight.
- 8 hours later or in the morning heat your pans over medium heat. Once hot spray with oil or butter.
- Pour 1/2 cup of crepe batter in each pan. Cook crepe until almost completely done, then flip it and cook for about 30 seconds.
Notes
You can use either discard or activated sourdough starter.
You can either long ferment the crepes or mix them up and cook them right away.
Make sure that the crepes are fully cooked before you flip them or they will break.
Don’t be discouraged if your first few crepes don’t turn out well. The more you make them, the easier it gets to flip and cook them successfully.
Make sure that your pans are fully heated before you grease and put your batter into the pans or they will stick.
If you want, you can add pumpkin spice, clove, and nutmeg into the pancakes.