I have always wanted to make perfectly thin crepes, but somehow could not get it right. This time, in an attempt at making sourdough pancakes, I ended up with beautifully crafted crepes! I must say I was quite proud of them. All I had to do was leave out some of the ingredients, skip a few instructions and voila! You get crepes. They were delicious and they went very well with my cinnamon honey butter.
1 cup whole wheat flour
1/4 cup fresh milk
1/4 cup salad oil
1 cup all-purpose flour
2 Tablespoons granulated sugar
1/2 cup sourdough starter batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon salt
Melted butter or margarine
2 cups whole milk
2 large fresh eggs
1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended.
2. Beat together the eggs, milk, and oil. Add this to the flour mixture and stir into batter.
3. Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5minutes.
4. Get your pancake griddle ready to go. Coat lightly with melted butter or margarine. Pour batter onto griddle using a 1/3 measuring cup.
Source: Adapted from Yankee Grocery Recipes.