Sourdough Discard Crepes with Pear Compote
Servings: 4
Ingredients
For the Sourdough Crepes:
- 1/2 cup sourdough discard
- 3 tbsp. olive oil or melted butter
- 2 large eggs
- 1/2 cup flour
- 3/4 cup whole milk
- 2 tbsp. granulated cane sugar
- 2 tbsp. water
- 1 tsp. Vanilla Extract
- 1/4 tsp. fine sea salt
- butter for cooking
For the Pear Compote:
- 3 pears peeled, cored, and finely diced
- 2 tbsp. lemon juice or water
- 2 tbsp. brown sugar
- 1 tbsp. maple syrup
- 1/2 tsp. ground cinnmaon
- 1/4 tsp. ground ginger
Additional Toppings:
- strawberry preserves
- freshly whipped cream for serving
- maple syrup or powdered sugar for serving
Instructions
To Make the Sourdough Crepes:
- In a large bowl, whisk together the sourdough discard, olive oil, eggs, milk, water, sugar, vanilla, and salt. Mix very well.
- Add the flour and whisk until smooth.
- Cover the bowl with plastic wrap to sit in the fridge for 1 hour to overnight.
- Set a nonstick skillet over medium heat for 1 minute to warm up.
- Grease with butter, then add 1/4 cup batter per crepe. Tilt the skillet around as needed to evenly distribute the batter to a thin crepe like shape. Cook for 30 seconds to 1 minute, until set in the center, then flip to cook an additional 30 seconds. Repeat with remaining batter.
To Make the Pear Compote:
- Add all ingredients to a saucepan over medium high heat, stir well and bring to a boil.
- Reduce heat to LOW and simmer for 20-30 minutes, stirring occasionally, until pears are soft and liquids has slightly thickened into a syrup.
To Serve:
- Enjoy the warm crepes with the pear compote, freshly whipped cream, and strawberry jam!
