Sourdough crêpes for the whole family!

Now for more sourdough breakfasty goodness!

Today we'll be making 100% spontaneously fermented, whole wheat, sourdough crêpes. You'll need the following:

• 8 oz Sourdough starter (or probably it would work just to mix 4 oz of any kind of flour with 4 oz of water or milk and let it soak for 10 minutes)
• 3 Eggs
• 1-2 Tbsp oil (I used Canola)
• 1/4 cup of milk
• 1/4 tsp salt (optional; I didn't actually use it)

First, get your starter. There should be a cup to a cup-and-a-half of it.

Add the eggs and oil:

Mix it up, making sure the oil and eggs are all mixed together, and then pour in the milk and salt. Mix all that in, and then you're set.

Get a skillet or griddle, put a little oil or butter on it (I used coconut oil), and get it hot. I had my burner on about medium heat. Your batter should be thin enough to look about like this when you pour it onto a hot skillet or griddle:

Let it cook for 1-2 minutes on the first side, then flip it with a flexible spatula and let it cook for 1-2 minutes on the second side. This is what mine looked like after the first flip:

Then transfer to a cooling rack.

Now, one serving suggestion involves bacon!

We cooked up bacon, asparagus, and red bell peppers to stuff ours along with some gouda cheese! Here's the stuffing process: put your stuffings in the crêpe, roll it up, and put it back on the skillet for a few minutes to melt the cheese.

Voila!

Other serving suggestions:

• The classic banana and Nutella
• Peanut butter and chocolate chips; throw it back on the skillet to melt the chocolate
• Just butter and sugar
• Or about anything else you can think of!