Turn your sourdough discard into something spectacular with these light and tender Sourdough Crêpes topped with pear compote, strawberry jam, and vanilla bean whipped cream. Perfect for a holiday brunch spread, this elegant recipe blends tangy sourdough flavor with sweet, seasonal indulgence.

Ingredients you’ll need:

sourdough discard
olive oil
eggs
flour
milk
water
salt
sugar
pears
brown sugar
maple syrup
whipped cream
ground cinnamon

How to Prep Crepes in Advance:

Crêpes are perfect for making ahead, which makes hosting brunch a breeze. You can prepare the batter up to 24 hours in advance and refrigerate it to let the flavors develop and the texture smooth out. Once cooked, stack the cooled crêpes with parchment or wax paper between each one, then wrap them tightly and store in the fridge for up to 2 days. To serve, simply reheat in a dry skillet or warm in a 200°F (93°C) oven until just soft and pliable. For longer storage, freeze the crêpes (with parchment between layers) for up to 2 months—just thaw overnight in the fridge before reheating.

Bake with me!

Sourdough Discard Crepes with Pear Compote

5 from 1 vote

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Prep Time10

Cook Time20

Resting time1

Total Time1 30

Servings:

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!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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