This easy dairy-free sourdough crepe recipe is a delicious, protein-packed, easy meal with simple ingredients that the whole family will love!

two dairy-free sourdough crepes on a plate with a fork and three raspberries

You can customize them to have savory fillings or to be sweet crepes – we often have a make-your-own crepe bar for brunch. It’s a perfect and fun way to host – everyone can add their favorite fillings to these delicious homemade soughdough crepes. Not only are they a great weekend breakfast but they make a perfect dinner too with savory fillings! This is hands down one of my favorite sourdough recipes.

Possibly the best part about these are they are delicious but also full of protein. I always try to feed my family a high-protein breakfast to keep them full and their blood sugar regulated and these are the perfect way to achieve that! Not only that, but it is so easy to make this recipe dairy-free. My daughter can’t have dairy (we miss you butter) and I love making this easy and delicious recipe that I know she will eat.

Why You’ll Love This Recipe

This is a delicious way to use up sourdough discard. In my sourdough routine, I always feed it at night. If I forget to then I know in the morning I will use up the now sourdough starter discard to make crepes!
It’s quick to clean up – made in one bowl!
The customization is endless – sweet or savory or both! Pick your choice of fillings.
It’s dairy-free but you wouldn’t know it. Made with coconut oil and your choice of dairy-free milk.
You probably already have the healthy ingredients on hand.
They last a long time in the fridge so free to make a double batch for easy breakfasts.

List of Ingredients for this Dairy-Free Sourdough Crepe Recipe

ingredients for dairy-free sourdough crepes

Sourdough Starter – I think these work best with discard but it also works well with active fed sourdough starter – the end result will just be a little bit puffier.

Eggs – a dozen eggs, we use organic (from our backyard chickens) when possible. Best at room temperature but no worries if not.

Milk – you can use whatever milk you have on hand. I’ve made it with whole milk, Ripple milk, oat milk, etc – they all work well.

Coconut Oil – you can use melted butter as well but to keep it dairy-free for my daughter we always use coconut oil

Vanilla Extract – this adds a depth of flavor.

Salt – The only salt I use is Redmond’s Real Salt. Just don’t use table salt.

A full ingredient list with exact amounts can be found in the recipe card below.

What to Serve With These Homemade Crepes

Dairy free ideas: peanut butter, honey, and bananas! Or Nutella and Banana.
Fresh fruit!
Whip up a half cup of heavy cream and two tablespoons of maple syrup (or cane sugar) in the kitchenaid mixer until it has stiff peaks. Homemade whipped cream!
For Savory Crepes you could serve it with cream cheese, smoked salmon, and pickles (my slavic husband’s favorite!)
Our favorite way to serve these for guests is to set up a station with both sweet and savory options so they can build their own.
This article gives so many ideas for savory options!

How to Make The Dairy-Free Sourdough Crepe Recipe

First thing first, get your cast iron skillet preheating over medium-high heat. It must get hot otherwise the crepes will stick to it. I always heat up at least two cast iron skillet to make the process go faster but you can also use a non-stick skillet.

Whisk together all of the ingredients in a large bowl until well combined. Alternatively, you can add everything to your kitchen aid mixer and mix on speed 3 for about a minute. Either way, you want to make sure that it is a smooth batter with no sourdough starter lumps. You can even use an immersion blender if you prefer.

sourdough crepe batter in a kitchenaid mixer

If you have a well-seasoned cast-iron pan then you don’t have to add any fat to the pan. If you don’t, or you’re unsure, add about a teaspoon of coconut oil or a little butter. Then, using a circular motion, pour the batter into the preheated pan, about half a cup, and cook until it is almost set. This should only take a minute – two minutes. It might take some practice to know when to flip – but err on the side of caution. For best results, you don’t want to flip too soon. When you pick it up, no batter should fall off the sides.

cast iron pan with a crepe poured in it looking bubbly

The first side takes longer to cook than the second side, you are only looking at an additional minute until it’s ready. The edges of the crepe should have a nice golden brown color to it. Move aside to a baking dish to rest while you finish the other crepes.

Tips

Your cast iron pan must be preheated, otherwise the crepes will stick. Don’t get in a rush.
The sourdough crepe batter does even better if you can let the batter rest a few minutes, but not necessary.
Don’t be devastated if the first crepe is a flop, for whatever reason, it oftentimes is.

FAQ/Questions

They are kind of like a thin pancake or french-style pancakes. They are typically filled with something – savory toppings or a cream cheese filling or fresh berries, etc. The options are endless!

Honestly, use what you have! I’ve made it countless times with both. I think it’s a great way to use up leftover sourdough starter but if you use active starter then they will just be a little bit puffier.

I recommend cast iron. The crepes don’t stick as long as the pan is preheated properly. You can use a non-stick pan or if you’re fancy – a crepe pan.

You will want to store the leftover crepes in an airtight container in the fridge. They will last about 5 days. I doubt they will last that long though!

This might take a little practice. You will see lots of bubbles and when you pick it up to flip it, no batter should run off. Once flipped they will have nice crispy edges. Don’t be intimidated, this is an easy recipe.

Want more breakfast recipes? Check these out!

Dairy-Free Sourdough Crepe Recipe

This easy dairy-free sourdough crepe recipe is a delicious,protein-packed, easy meal with simple ingredients that the whole family will love!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Breakfast

Servings 4 people

Equipment

2 cast iron pans
1 Mixer

Ingredients

1 1/2 cup sourdough starter
1 cup milk use dairy-free or regular whole milk
1/4 cup coconut oil melted and cool
1 tsp vanilla extract
1/4 tsp salt

Instructions

First thing first, get your cast iron skillet preheatingover medium-high heat. It must get hot otherwise the crepes will stick to it. Ialways heat up at least two cast iron skillet to make the process go faster butyou can also use a non-stick skillet.
Whisk together all of the ingredients in a large bowl until well combined. Alternatively, you can add everything to your kitchen aid mixer and mix on speed 3 for about a minute. Either way, you want to make sure that it is a smooth batter with no sourdough starter lumps. You can even use an immersion blender if you prefer.
If you have a well-seasoned cast-iron pan then you don't have to add any fat to the pan. If you don't, or you're unsure, add about a teaspoon of coconut oil or a little butter. Then, using a circular motion, pour the batter into the preheated pan, about half a cup, and cook until it is almost set. This should only take a minute – two minutes. It might take some practice to know when to flip – but err on the side of caution. For best results, you don't want to flip too soon. When you pick it up, no batter should fall off the sides.
The first side takes longer to cook than the second side, you are only looking at an additional minute until it's ready. The edges of the crepe should have a nice golden brown color to it. Move aside to a baking dish to rest while you finish the other crepes.

Notes

Your cast iron pan must be preheated, otherwise the crepes will stick. Don’t get in a rush.
The sourdough crepe batter does even better if you can let the batter rest a few minutes, but not necessary.
Don’t be devastated if the first crepe is a flop, for whatever reason, it oftentimes is.

Keyword crepes, dairy free, sourdough