Feb 3rd, 2020 | by Marrianne Park
I set out to make a flatbread that was pliable enough that I could use as a wrap. I wanted to fill it full of veggies and greens with a smear of homemade aioli, roll it up, and take it with me for lunch at the office. I do have a sourdough flatbread recipe that is fantastic but more of a cracker then a soft flour tortilla. These crepes are SO delicious and roll perfectly. Make them plain or throw in whatever seasoning you have on hand. Make them big and roll them up or make them small for handheld taco style.
- 3 eggs
- 60 g olive oil
- 60 g coconut mylk – you can use any type of plant mylk or dairy milk here
- 200 g sourdough starter that has not been fed for 48 hours – this is the 200 g of starter left over from feeding Dawn (my starter) making it 24 hours old. I then put it in the fridge for another 24 hours and take it out of the fridge a couple hours before I plan on mixing up my crepes so its softer and easier to mix with the other ingredients.
- 2 Tbsp. nutritional yeast – love this stuff but you can add in any flavorings you like. Dried fresh herbs are great too.
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp of your favorite chili flakes – gochugaru, urfa biber, and aleppo chilies are my go tos and can be found at Silk Road Spice Merchant in Calgary. Seriously, once you try these you will never go back to the common chili flakes found in most supermarkets.
Put everything in a blender and blend until smooth, adjusting thickness of batter to your liking by adding more mylk. I like a really thin batter as I find it rolls up better. If I am making small taco style shells, I leave it a bit thicker.
Preheat your pan on the stove over medium heat. Nonstick is best but if you have a nicely seasoned cast iron griddle or fry pan, that is just as good. I use a crepe making griddle that makes getting underneath and flipping the crepe super easy as it is a completely flat surface.
Use a little coconut oil to grease the pan/griddle, removing the extra oil with a paper towel. Keep this oily paper towel handy to swipe over the pan each time before adding in new batter. Ladle in a little batter, spreading it out with the back of the ladle and let it cook until the crepe is light brown on the bottom and the top of the crepe has dried making it easier to flip and cook a few more minutes on the other side.
Continue as you let the crepes cool on a wire rack. Once they are cooled, stack them in an airtight container and store in the fridge.
If you want this to be a traditional sweet crepe, sub in as follows:
- 60 g melted butter for the olive oil
- 2 Tbsp. sugar for the nutritional yeast
- 1 tsp. vanilla for the pepper
- Omit chilis all together
Fill with your favorite fillings and enjoy hot off the grill!