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.
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 and