Sourdough Crêpes

Ingredients and Weight:

• Sourdough starter: 300g
• All-purpose flour: 200g
• Whole wheat flour: 100g
• Milk: 500ml
• Eggs: 3
• Butter: 100g (melted)
• Salt: 1 teaspoon

Preparation Time:

• 20 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Mix the sourdough starter, all-purpose flour, whole wheat flour, milk, eggs, melted butter, and salt in a large bowl. Whisk until smooth and slightly foamy.
2. Cover the bowl with a plastic wrap and let the batter rest at room temperature for at least 8 hours or overnight.
3. Heat a lightly oiled griddle over medium heat.
4. Pour a thin layer of batter onto the hot griddle and swirl the pan to evenly distribute the batter.
5. Cook for about 2-3 minutes per side, or until golden brown and slightly crispy.
6. Repeat steps 4-5 until all the batter has been used.

Nutritional Information:

• Calories: 250 per crêpe
• Protein: 10g
• Carbohydrates: 35g
• Fat: 10g

Dish Characteristics:

• Thin and delicate
• Slightly crispy edges
• Savory or sweet (can be filled with various ingredients)

User Comments:

"These crêpes are light and fluffy, and the sourdough flavor really shines through." "I filled them with strawberries, bananas, and whipped cream, and they were delicious!" "I made a savory version with eggs, cheese, and bacon, and it was perfect for breakfast."

Special Precautions and Tips:

• If you don't have a sourdough starter, you can use active dry yeast instead.
• Be sure to let the batter rest for at least 8 hours before cooking. This will allow the sourdough to ferment and develop flavor.
• When cooking the crêpes, be careful not to overcook them, as they can become tough.