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Amish Friendship Sourdough Crepes

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Amish Friendship Bread Starter... Sourdough Crepes {Perfect for Make Ahead} | A Virtuous Woman

Crepes are super easy to make. I made this recipe a few days ahead of when I planned to eat them. This are a perfect “make ahead” recipe. I made around 5 dozen of these at a time and they keep well in the refrigerator. You don’t even have to separate them with wax paper. The crepes easily peel right off one another.  So you can make them on a Sunday afternoon and have crepes for breakfast all week!

Crepes can be served for any meal – appetizer, breakfast, brunch, luncheon, or supper. You can add a sweet or savory filling for a totally different taste.

Add into the mix that these are created with my easy Amish Friendship Bread Starter so they have a slightly tangy, sweet sourdough flavor. Yum!

If you don’t have an Amish Friendship Bread Starter already sitting on your counter, you can find the recipe and lots of amazing tips here. I’ve done a lot of experimenting with this starter!

You would make these on your baking day. If you aren’t sure what that means, read the Amish Friendship Bread Tutorial here. Now, on to the recipe.

Original recipe by Melissa Ringstaff.

Amish Friendship Sourdough Crepes

Add all ingredients to a blender and blend until well combined and no lumps remain. Alternatively place all ingredients in a bowl {being sure to sift your flour} and whisk together until smooth. If you do this by hand, you may have some small lumps, so don’t worry. You don’t want to over beat the batter. We want light and tender crepes.

Choose your best 8 inch non-stick skillet. Pre-heat skillet over medium low heat. You don’t want to add the batter to a cold skillet.

Coat skillet with a bit of oil. You can use a spray can like Pam. I have one of those Oil Misters. Pour 2 – 3 Tbsp. of batter into skillet and tip skillet in a swirling motion. You can to coat the bottom of the pan with the batter, so that it’s thin. Swirl batter until the batter stops moving.

Watch batter carefully. When edges begin to brown and center looks dry, carefully flip. Cook for another 30 seconds and turn out onto a platter.

Coat skillet with oil between each addition of batter. Repeat until batter is gone.

  • If you plan to eat these immediately, you can keep them in a warm oven – set to lowest temperature – but be sure to cover with tin foil that has been coated with Pam to keep them from drying out.
  • If you plan to eat these later, wrap with plastic wrap after they have cooled and store in the refrigerator.
  • If you would like to freeze these, layer each crepe between a square of wax paper. Wrap well and place into a freezer zip-top bag.

Fill with your choice of filling:

  • Sliced fruit and Maple Syrup
  • Ricotta Cheese
  • Cream Cheese and Fruit
  • Sauteed Mushrooms and Vegetables
  • Or your favorite filling
What do you like to put in your crepes?

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  1. I was so glad to find this and have another use for my starter. When we tried these we were blown away by how absolutely delicious they are! The tanginess makes them perfect. Thank you!

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