Whole Wheat Sourdough Crepes

Sourdough starter:

253g whole wheat pastry flour

21 g whole grain buckwheat flour

130g whole wheat sourdough starter culture, active, liquid

214 g water

Combine the sourdough starter, water and flour and let ferment overnight.

Batter:

all of the overnight starter

2 eggs, jumbo size

258 g  milk

18 g grapeseed oil

3 g salt

Then mix in the milk, eggs, oil and set aside for 1 hour. Then you can start frying crepes.

 

Submitted to Yeastspotting andBYOB 125 x 125

 

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