Do you know how to make natural yeast crepes? My friend, Melissa Richardson knows how to make natural yeast crepes BIG time. She wrote a book about using natural yeast, “The Art of Baking with Natural Yeast”. She has a second book coming out in August. This is actually her crepe recipe from her book with a few minor changes. Melissa put herself through college by baking bread, this is why she is called the “Bread Geek”! She is an amazing friend, mother, cook/baker, and person.
Today I am making an instant vanilla pudding to put inside the natural yeast crepes. Yes, I was too lazy or busy to make a custard. Plus it always burns. I have some extra bananas and some blackberries to top off these yummy crepes. Oh, and, of course, the whipping cream is ready to help top it off! If you want to try another crepe recipe check out this one out.
So few ingredients….the first silver measuring cup is the natural yeast from my refrigerator. It smells just like whole wheat dough…but just zero chemicals and preservatives.
The picture above is my black stove with a crepe pan using 1/4 cup natural yeast crepe batter. I am using the crepe wand to swirl the batter, but you really do not need a crepe wand…just tilt the pan and it will do the same thing.
Here’s the deal, I work a couple hours a month at The Kitchen Corner store in St. George, Utah. Well, inside that awesome store there is a little cafe called “Breakfast at Tifiny’s”. Yes, it is spelled correctly it only has one “f”. They make homemade from scratch crepes and so many other delicious fresh food items. My favorite dish there is the blackberry crepe. Oh, and they serve you ice water with a piece of lemon AND and a piece of strawberry. Anyway, this is why I wanted to share my post about crepes today.
How To Make Natural Yeast Crepes
- 1 cup natural yeast starter
- 2 tablespoons softened butter
- ¼ cup sugar
- ¼ teaspoon sea salt
- 3 eggs
- ½ teaspoon vanilla
- ½ cup milk of choice
- ½ cup freshly ground hard white wheat flour
- Blend all of the ingredients in a blender. Pour into a well greased frying pan in ¼ cup increments. Tilt the pan as you pour the batter into the pan swirl the batter around to make it thin across the surface. Cook until the bubbles have stopped forming and the top is no longer shiny. I flip the crepes and cook the other side. Slide the crepe onto a plate. Serve with custard, fresh fruit, pudding or whipped cream.
- I use a crepe wand to swirl my batter in the fry pan