I was in the mood for crêpes the other day and found a low-Points WW recipe online. The original recipe didn't use sourdough, but I figured I'd swap out the flour and some of the milk for starter and give it a try. It worked beautifully! And now I have another easy (and delicious) use for sourdough discard.

Also, my tawa is amazing and I love it! It does such a nice job of crêpes and pancakes and those sorts of things. So much easier than using a regular skillet.

Sourdough Crêpes

Adapted from Simple Nourished Living

Ingredients

• 225g sourdough starter @ 100% hydration (active or discard)
• 1/2 c. milk
• 2 large eggs
• 1/4 tsp. ground nutmeg
• 1/4 tsp. coarse sea salt, ground
• 1/4 tsp. vanilla extract (optional)
• 1/2 tsp. stevia granules (optional)

Directions

1. Combine all ingredients and mix well. Omit the stevia and vanilla if the crêpes will be use for a savoury dish.
2. Preheat a griddle or tawa over medium heat.
3. Lightly oil if necessary.
4. Pour in a scant 1/4 c. of batter and quickly spread it out to form a thin, smooth circle.
5. Cook until crêpe looks dry on top and underside is well-browned.
6. Flip and cook until the other side has some browning too. (It will likely not brown as much and be more spotty brown.)
7. Transfer to a plate and repeat process with remaining batter.
8. Top and/or fill crêpes as you see fit.