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A cozy homemade breakfast plate featuring sourdough crepe eggs drizzled with maple syrup, served with fresh banana slices and clementine segments on a wooden table.

Sweet Sourdough Crepe Eggs

Thin, crepe-style eggs made with sourdough starter, maple syrup, cinnamon, and vanilla - cooked in ghee until golden and served warm with butter and syrup.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 Eggs
  • 1 tbsp Sourdough discard active starter works too
  • 1-2 tbsp Maple syrup to taste
  • ½ tsp Vanilla extract
  • ½ tsp Cinnamon
  • Pinch of sea salt
  • Ghee or butter, for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Cast iron skillet
  • spatula

Method
 

  1. In a medium bowl, whisk together eggs, sourdough starter, maple syrup, vanilla, cinnamon, and salt until smooth and slightly frothy.
  2. Heat a cast-iron skillet over medium heat and melt a little ghee to coat the surface.
  3. Pour a thin layer of the egg mixture into the skillet, tilting the pan so it spreads evenly (like a crepe).
  4. Cook for about 1–2 minutes, then flip gently and cook the other side until golden.
  5. Repeat with remaining batter, adding a touch more ghee as needed.
  6. Serve warm, rolled or folded, with butter and maple syrup on top.

Notes

  • This recipe works great with sourdough discard, but active starter gives a slightly fluffier texture.
  • You can make the eggs as thin or thick as you like — we love them crepe-style for rolling.
  • They pair beautifully with fresh fruit like bananas or clementines.
  • Leftovers reheat easily in a warm skillet or toaster oven.