DIRTY HANDKERCHIEFS or whole wheat sourdough crepes
Yields 7 little crepes, enough for one indulgent meal or two more reasonable ones

These are…crepes, though they’re made with whole grain flour and sourdough discard. Call them what you like. They’re very pliable and buttery and stay soft all day, though I’d recommend enjoying them warm, with basically anything. You can also add some sugar (like a teaspoon) and vanilla and citrus zest or some very finely chopped green onion or sesame or etc to the batter.

18g (about 2 Tbsp) whole wheat flour
hearty pinch of salt 

1 egg
80g milk (whatever kind you prefer)
50g sourdough discard (at 100% hyrdation)

18g butter (about 1 Tbsp + 1 tsp), melted 

Mix the flour and salt in a bowl. Shake up the milk and egg in a little jar or whisk together until smooth. Mix in the sourdough thoroughly. Pour the wet into the dry and whisk to combine. If you want to make the batter ahead of time, put in the fridge now, and add the butter before cooking. Otherwise, whisk in the melted butter until the batter is smooth. If you feel like it, strain through a fine sieve, though it’s not really necessary. Just do what you can about the clumps.

When you’re ready, preheat a heavy skillet over medium heat. After a few minutes, turn the heat to low and grease the pan lightly, just this once (I use the end of a butter stick, daintily). Pour two tablespoons of batter in and quickly rotate the pan to swirl into a thin circle. If you like, you can use a credit card (sanitized! really!) or something similar to help you spread, but I don’t bother. Cook for about a minute and then flip and cook for another 40-60 seconds. You don’t want them too brown, just set and slightly golden. You can intermittently turn the heat back up to medium if the process is going too slow for your liking, just remember to scale it back after you get the little heat boost. When each crepe is done, place it on a towel and cover (I like to crumple each into a little pile as the next one is cooking), and continue with the remaining batter. Remember- you should only need to grease the pan once, these puppies are buttery enough on their own. 

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