This is a great way to use up a cup of your discard and create sweet, crispy crepes for a special dessert. The crepes, unlike the non-sourdough version, have a nice yeasty taste that goes well with the buttery orange filling and glaze. You can make the crepes ahead and then finish them with the orange sauce and blueberries when you're almost ready to serve them. I air fry the crepes in their orange sauce rather than flaming them. The air fryer version is safer, easier, and turns out nicely browned crepes that are just waiting for their ice cream and berry accompaniments. I serve the crepes with blueberries, but you can also substitute strawberries, raspberries, or a combination, if you'd like. Enjoy!
Sourdough Crepes Suzette With Blueberries -- Serves 2-4
Crepes
1 cup of sourdough starter/discard
1 large egg
1/8 teaspoon of salt
1/2 teaspoon of sugar
1 teaspoon of dried milk powder
1 tablespoon of melted butter
Filling/Sauce
Grated zest from and orange or two clementines
2 tablespoons of butter
3 tablespoons of orange juice
2 tablespoons of sugar
To Assemble the Crepes
About 1 cup of blueberries, strawberries, raspberries, or a mixture, washed and dried
2 tablespoons of orange liqueur (optional)
Vanilla ice cream
In a medium bowl whisk together well all the crepe ingredients and set them aside for a few minutes while you heat an 8-inch round non-stick skillet over medium heat. Spritz the pan well with canola oil or use a paper towel to coat the pan well with the oil. When the pan is hot (a drop of water should sizzle in it), whisk the crepe batter again (it should be pretty thin--like very, very thick creme--so, if it isn't, add a bit more water, a spoonful at a time, to the batter). Then pour about 1/4 cup of the batter into the pan on one side and then swirl the pan to spread the batter over the bottom of the pan. Cook the crepe until it looks to have a matte finish (a minute or two, usually) and the edges start to brown and curl just a bit. Flip the crepe over and cook it for another 30 seconds, then remove the crepe from the pan to a plate or a piece of waxed paper to cool. Repeat the cooking process with the remaining batter. You should have at least four good crepes (one or two might not be quite ready for prime time--the first crepe often isn't perfect, so, if it isn't, it's a "cook's treat). You can fill and air fry the crepes immediately or refrigerate them (put waxed paper in between each crepe) to finish later.
For the filling/sauce, combine all the ingredients in a small, microwave-safe cup or bowl and microwave the mixture for about a minute, stirring after 30 seconds, until the butter melts and the mixture is almost, but not quite, boiling. Stir the mixture well, so that the sugar melts and the sauce is fragrant with orange. Lay the four crepes out on a piece of waxed paper and drizzle half of the sauce over them. Fold each crepe in half, then into quarters. Spritz two 5- or 6-inch square or round baking dishes with non-stick spray and lay two of the folded, filled crepes in each dish. Pour the remaining filling/sauce over the crepes in each dish. Put one filled dish in the air fryer basket, put the basket in the air fryer, and air fry the crepes at 400 for a few minutes or until the crepes are spotty brown or as brown as you like them. Remove the browned crepes in their dish from the air fryer and repeat the process with the remaining crepes.
To serve the crepes, place the crepes on dessert plates and drizzle them with the orange liqueur, if you like (I usually don't bother, as the crepes taste great "as is"). Nestle a scoop of vanilla ice cream alongside the warm crepes and then top them with berries.
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