Sourdough Crepes
Servings: 5
Ingredients
Ingredients for Crepes
- 1 cup sourdough starter discard
- 4 egg whites
- 1/4 tsp salt
- 1/4 cup cashew milk
- 2 tbsp butter, melted
- 1.5 tbsp pyure sweetener
- 1/2 tsp vanilla extract
Ingredients for Sweetened Cream Cheese
- 11.5 oz whipped cream cheese
- 2 tbsp pyure sweetener
- 1/2 tsp vanilla extract
Instructions
Instructions for Crepes
- Take a dinner plate and place a piece of paper towel on it, you will use this plate to stack your crepes once they are cooked.
- Add all ingredients to a blender, slowly turn the blender on and blend until well combined (10-15 seconds). Pour batter into a bowl.
- Heat a small/medium pan. Once hot, spray the pan with coconut oil, pour 2 tbsp of batter and spread evenly, I use a small ladle and spread the batter with the back of the ladle or you can swirl your pan around. Cook for 45-60 seconds and flip. Cook another 15-20 seconds. Place the crepe on the paper towel. Repeat with remaining batter. This recipe makes about 16 crepes.
Ingredients for Sweetened Cream Cheese
- Combine all ingredients in a bowl and mix until well combined.
- Carefully spread 2 tablespoons of the sweetened cream cheese on each crepe, roll the crepe into a log and place in a glass container. Continue until all the crepes are filled.
- On medium heat, melt 2 teaspoons of butter and cook/fry the crepes in batches until they are slightly golden in color. Only fry what you are going to eat immediately, the rest should be stored in an airtight container in the refrigerator.