Fresh Milled Sourdough "Crepe-cakes"
An overnight fermented fresh milled sourdough recipe - landing somewhere between pancakes and crepes. These are perfect for weekend breakfasts.
Hello there, I hope this Sunday morning finds you rested and well. I am sitting here at my little corner of the kitchen table with a cup of holy basil chai tea and a puppy curled up by my side.
Yesterday was a slow Saturday at home. I organized a corner of my pantry, washed the linens, sat by the fire, walked the dogs, and retreated to my bed to read in the evening. I made my nourishing chicken tortilla soup last night, with the addition of 1/2 jar of this salsa. It added the nicest flavor to the soup. This is one of the most perfect winter evening meals.
Pancakes are a regular weekend breakfast option around here. As I was developing and adjusting this recipe, I couldn’t get away from the fact that these are more similar to a crepe in texture than that of a fluffy pancake. I like to make them the size of normal pancakes - that way, you can eat 3-4 with a variety of fillings, rather than one large crepe. Plus, they are easier to flip that way.
Fresh milled flour upgrades the nutritional profile of any baked good significantly. It contains 40 of the 44 essential nutrients, while store bought flour is sifted of the most nutritional parts of the grain (the bran and germ), leaving only the endosperm (starch). Mark your calendars for this coming Friday, January 24th at 3pm EST as I’ll be hopping on my very first live here on Substack to chat all things fresh milled flour and answer any questions you have. Make sure you are subscribed as I will send out an email reminder on Friday afternoon before logging on. I will save the video for those of you who can’t join live.
Fresh Milled Sourdough Crepe-cakes (Long Fermented)
For this recipe, I recommend long fermenting the batter, as the added flavor and nutritional benefits are well worth the minimal effort of mixing up the flour, water, and sourdough starter the night before. In a pinch, it’s perfectly fine to mix the batter and cook them up right away.
makes about 12 large “crepes”, or 24 small
2 cups fresh milled flour
2 cups water
1 cup sourdough discard
1 tsp vanilla
2 eggs
4 Tbsp butter, melted
1/2 tsp baking soda
1 tsp baking powder
1/4 cup maple syrup or sugar
1/4 tsp salt
1/4 to 1/2 cup milk, to thin the batter
Combine sourdough starter, flour, and water. Before bed: combine the fresh milled flour, water, and sourdough starter. Cover and let sit overnight.
Mix remaining ingredients. The next morning: add vanilla, eggs, melted butter, baking soda, baking powder, sugar or maple syrup and salt. Whisk to combine or blend in blender for 15-20 seconds. Add milk until batter is thin enough to pour.
Butter griddle and cook crepe cakes. In a large cast iron skillet over medium heat, cook crepes, flipping to cook evenly on both sides.
Serve. Fill crepe-cakes with butter, warm maple syrup, greek yogurt, applesauce, or berry compote (recipe below.) and roll up to serve.
Mixed Berry Compote
makes about 2 cups
2-3 cups frozen berries
1/4 cup maple syrup
In a small saucepan over medium high heat, bring berries and syrup to a simmer, stirring frequently. Reduce heat to low/medium low, and simmer for 10-15 minutes. Mixture will be slightly thickened and syrupy. Roll up inside crepes, or serve on top of pancakes or waffles.
