Description
Sourdough Discard Crêpes with Pear Compote are delicate, thin pancakes made with leftover sourdough starter and topped with a warm, gently spiced pear compote. A refined yet simple dish perfect for breakfast, brunch, or dessert.
Ingredients
- 1/2 cup sourdough discard (unfed starter)
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 2 tbsp melted butter or neutral oil
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- 1 tbsp sugar (optional, for sweet crêpes)
- 2–3 ripe but firm pears, peeled and diced
- 2 tbsp brown sugar or maple syrup
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp water or apple juice
- Pinch of salt
Instructions
- In a bowl, whisk together sourdough discard, flour, eggs, milk, melted butter, salt, vanilla, and sugar until smooth. Let batter rest for at least 30 minutes or overnight in the fridge.
- Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
- Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes per side until golden. Stack cooked crêpes and keep warm.
- In a saucepan, combine pears, brown sugar, lemon juice, cinnamon, vanilla, water, and a pinch of salt.
- Simmer over medium heat for 10–15 minutes, stirring occasionally, until pears are tender and compote is thickened.
- Serve crêpes folded or rolled with warm pear compote on top. Optional: add whipped cream or yogurt.
Notes
- Use apples instead of pears for a variation.
- Add chopped nuts to the compote for crunch.
- Omit sugar and vanilla in batter for savory crêpes.
- Crêpes and compote can both be made ahead and stored.
- For a grown-up twist, add a splash of pear liqueur to the compote.
Nutrition
- Serving Size: 2 crêpes with compote
- Calories: 240
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
