These crepes are a favorite at my house and are easy to make. The crepes also are great to make if you need to use up some discard. The sourdough discard gives the tender, eggy crepes a pleasant yeasty taste. A filling of sweet, spicy apple butter and tangy, creamy goat cheese works well with the sourdough flavor. You can make the crepes in advance and refrigerate them until you're ready to fill them, which takes only a few minutes. Then, pop the filled crepes into the oven for about 10 minutes. For breakfast, you can eat the crepes "as is," or top them with a dollop of vanilla yogurt. Want to serve the crepes for dessert? Drizzle the baked crepes with some ready-made caramel sauce, then sprinkle on some chopped walnuts. A few minutes more in the oven will toast the walnuts and cause the caramel to sizzle and sink just a little into the crepes. Oozing with apple butter, goat cheese, and caramel and studded with buttery walnuts, the hot crepes make an incredible dessert. If you're feeling decadent, top the crepes with a fluff of whipped cream or even some ice cream. Enjoy!
Sourdough Crepes -- Makes 8-10
1 cup of discard/starter fed with 1/2 cup of water and 1 cup of flour
3 eggs
2 tablespoons of canola oil
1/4 teaspoon of salt
3/4 - 1 cup of low-fat milk
Let the discard/starter sit for 3-4 hours until it expands/bubbles. Then heat an 8-inch (or so) non-stick skillet over medium heat and spritz the skillet with olive oil. In a large measuring container (I use a quart Pyrex measure), whisk the fed discard, eggs, oil, salt, and 3/4 cup of milk well. The mixture should be thinner than the usual pancake batter. If the batter seems too thick, try cooking one crepe and then add more milk or water to the batter if the crepe bakes up too thick. Pour about 1/4-1/3 cup of batter into the hot skillet on one side of the skillet. Pick up the pan and tilt it so that the batter spreads over the bottom of the pan evenly. Return the pan to the burner and let the crepe cook one to three minutes until the surface is no longer wet and shiny. Lift the edges of the crepe carefully and flip the crepe. Let it cook about 30 seconds and slide it onto a plate. Repeat the process with the remaining batter, spritzing the pan with olive oil before adding more batter, if necessary, stirring the batter periodically, and adding a little more milk/water if the batter becomes too thick.
To Assemble the Crepes
6 crepes
3/4 cup of apple butter
1/2 cup of crumbled goat cheese
1/4 cup of caramel sauce, heated until it's pourable
1/4 cup of walnuts
whipped cream or ice cream (optional)
Preheat the oven to 400 degrees and spritz an oven-proof dish large enough to hold the crepes with non-stick cooking spray. Lay the crepes out on a piece of waxed paper and divide the apple butter among them. Spread the apple butter out to about 1/2-inch from the edge of each crepe. Divide the goat cheese among the crepes, sprinkling it evenly over the apple butter. Roll up the crepes and place them seam-side down in the prepared dish. Bake the crepes until they're hot--about 10 minutes. Drizzle some of the caramel over each crepe and then sprinkle each crepe with walnuts. Pop the crepes back in the oven for a few more minutes until the caramel bubbles and the walnuts are hot. If you'd like, top the warm crepes with a dollop of whipped cream or a little ice cream before serving the crepes.
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