Sourdough Crepes
## Metadata
- Author: [[mytrimkitchen.com]]
- Full Title: Sourdough Crepes
- Category: #articles
- Summary: This recipe provides instructions for making sourdough crepes with sweetened cream cheese filling. The crepes are made with sourdough starter discard, egg whites, cashew milk, and other ingredients that are blended together. The batter is cooked in a pan to make thin crepes, which are then filled with a mixture of whipped cream cheese, sweetener, and vanilla extract. The filled crepes are fried in butter until slightly golden and can be stored in the refrigerator for later consumption.
- URL: https://mytrimkitchen.com/wprm_print/2983
Course: Dessert
Cuisine: French
Servings: 5
Author: My Trim Kitchen
##### Ingredients
###### **Ingredients for Crepes**
* 1 cup sourdough starter discard
* 4 egg whites
* 1/4 tsp salt
* 1/4 cup cashew milk
* 2 tbsp butter, melted
* 1.5 tbsp pyure sweetener
* 1/2 tsp vanilla extract
###### **Ingredients for Sweetened Cream Cheese**
* 11.5 oz whipped cream cheese
* 2 tbsp pyure sweetener
* 1/2 tsp vanilla extract
##### Instructions
###### **Instructions for Crepes**
* Take a dinner plate and place a piece of paper towel on it, you will use this plate to stack your crepes once they are cooked.
* Add all ingredients to a blender, slowly turn the blender on and blend until well combined (10-15 seconds). Pour batter into a bowl.
* Heat a small/medium pan. Once hot, spray the pan with coconut oil, pour 2 tbsp of batter and spread evenly, I use a small ladle and spread the batter with the back of the ladle or you can swirl your pan around. Cook for 45-60 seconds and flip. Cook another 15-20 seconds. Place the crepe on the paper towel. Repeat with remaining batter. This recipe makes about 16 crepes.
###### **Ingredients for Sweetened Cream Cheese**
* Combine all ingredients in a bowl and mix until well combined.
* Carefully spread 2 tablespoons of the sweetened cream cheese on each crepe, roll the crepe into a log and place in a glass container. Continue until all the crepes are filled.
* On medium heat, melt 2 teaspoons of butter and cook/fry the crepes in batches until they are slightly golden in color. Only fry what you are going to eat immediately, the rest should be stored in an airtight container in the refrigerator., Sourdough Crepes, mytrimkitchen.com, 01hnd8debqrnzgvn4dm3pky2sd.