Monday, January 13, 2014

Lemony Sour Cream Sourdough Crepes

This is a fabulous dessert or a decadent breakfast. I use a Parisian sourdough starter from Cultures for Health and it's worked out really great for me. It has a mild flavor and is very easy to maintain. I am incredibly happy with it. It is easy to keep a sourdough starter (I promise)! - please check out my Quick Start Guide for more information.

Sourdough Crepes
1 cup sourdough starter
3 pasture eggs
2 tbsp. melted butter, like this one
1/4 tsp. salt
1 tbsp. local honey, raw is great, but not necessary since you'll be cooking it
1/4 cup +/- whole milk, raw is great, but not necessary since you'll be cooking it
A little butter or coconut oil (expeller pressed) to grease the pan (1 tsp.)
Lemon Curd
3 pasture eggs (medium- to large-sized) or 4 small
1/3 cup local honey
Lemon zest from two large lemons or three medium lemons, diced, reserve some for garnish
1/2 cup lemon juice squeezed from two to three medium to large lemons
5 to 6 tbsp. butter, cut in chunks
12 oz. sour cream (1 1/2 cups)
How To:
1. Make Lemon Curd: In a medium saucepan over low heat, combine eggs, honey, and lemon zest and whisk until completely smooth, about 1 to 2 minutes. Turn the heat to medium-low and continue whisking while adding lemon juice and butter.

Continue whisking over medium-low heat until butter is melted and then continue whisking until the sauce has thickened - approximately five minutes, maybe a little longer. This will make about 12 oz. (or 24 tbsp. or 1 1/2 cups). If making in advance, refrigerate until needed (up to 1 week).

NOTE: If desired, at this point you can strain your curd through a mesh strainer to remove any possible lumps. The curd you see in the pictures has not been strained. Sometimes you may want to strain and sometimes you will not need it. It really just depends on whether you keep up the constant stirring/ whisking and "even" heating through temperature control.
2. Make Crepes - Batter: Combine all ingredients in a medium bowl and whisk together (or beat) until fully combined. Add enough milk to achieve a thin batter - start with 1/4 cup.

3. Make Crepes - Cook: Heat a medium skillet over medium to medium-low heat and add 1 tsp. butter or oil. When melted, swirl to coat the entire pan with a thin layer. ***It is important that you don't have a "pool" of butter or oil in the pan or your first crepe will cook funny, so you may even want to use a cloth or possibly spatula to spread the butter all over the pan and remove any excess.

Add four tbsp. batter to your skillet and swirl to coat the bottom with a thin layer of batter. Cook about one or two minutes, until the edges start to come up from the pan, then flip and cook another 30 seconds or so. You don't want your crepes to brown so adjust the temperature as needed. Continue with the rest of the batter. You will have about 10 crepes as pictured below. These sourdough crepes are awesome!  

The great thing about crepes is that they are forgiving. If they brown or have crispy edges
or overcook, they will still taste good. No worries!
4. Combine: First make your filling. Mix two tbsp. lemon curd with two tbsp. sour cream for each large crepe. So, to make ten total crepes, then you'll combine 1 1/4 cup (10 oz. or 20 tbsp.) sour cream and 1 1/4 cup (10 oz. or 20 tbsp.) lemon curd. Then, you'll use four tablespoons of this mixture for each large crepe. After filling all crepes, you should have 2 tbsp. each remaining of lemon curd and sour cream for topping all crepes.  
Lay the crepe out flat and fill with the sour cream-curd mixture, then tuck the sides in and gently turn over so the seam side is down. Continue to fill all ten crepes and then top with any remaining curd or sour cream and lemon zest. *** You can use the crepes warm or cold.
Comments: This dessert is so delicious and fairly easy to make, especially if you keep crepes in the freezer. This recipe makes quite a lot - ten large crepes. You can make the full recipe, prepare only the desired number of desserts, and then freeze any remaining crepes and refrigerate the leftover curd for future desserts. If making the full ten crepes, you might consider doubling the lemon curd recipe as it is easy to want to use more lemon curd (as a topping especially) and always nice to have extra on hand. It is so good, it can be eaten as a dessert on its own or even mixed with homemade whipped cream and served as a mousse of sorts.
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The recipe was shared at Busy Monday, Totally Tasty TuesdaysFat Tuesday, Real Food Wednesday, Full Plate ThursdayThank Your Body Thursday, Foodie Friday, and Strut Your Stuff Saturday. Please follow the links to find other great recipe ideas.
This recipe was featured on Full Plate Thursday! Yay!!


  1. What a great recipe, I am looking forward to making it.

  2. wow...these sound amazing.
    thanks for sharing.

    1. They are delicious, but also simple. I hope you enjoy! thank you. :)

  3. I love Crepes and your Lemony Sour Cream Sourdough Crepes will be fantastic. This is a great presentation! Thank you so much for helping us celebrate Three Years at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    1. Thanks so much for stopping by and leaving such a great comment. :) Have a good week!!


  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
    Miz Helen

  5. I'd love to try these!

  6. These look amazing, and I can't wait to try them!
    I found you on Foodie Friday and love your blog! I would be honored if you check out my blog,

    1. Thank you so much for the kind words! I visited your blog and you have a lot of great recipes and ideas. I love that you wrote a book with your sister - how fun!


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