This recipe will make 6-10 sourdough crepes. If you don’t have a dehydrator you can skip that step and leave the batter covered in a warm spot in your kitchen for 2-3 days until it bubbles and tastes sour. The uncooked batter can be stored in the fridge for 5 days before use.
- ½ cup oat flour
- ¼ cup sorghum flour (optional)
- 2 cups unbleached white
- 1/2 teaspoon salt (omit if using Miso)
- 1 Tbsp maple syrup
- 2 cups lukewarm water
- 4 Tbsp sauerkraut juice or 1 Tbsp miso (this will help the ferment
- Combine the dry ingredients in a large bowl.
- Add the water and juice or miso stirring to make a batter.
- Cover tightly (with a lid or plastic wrap). If you fail to wrap it tightly it will partially dry and will not work as well.
- Place the bowl in the dehydrator and set the temperature to 95 degrees and leave for 12-18 hours. Move the bowl every few hours to mix the ingredients or set aside and stir daily until bubbles appear.
- Place a small frying pan or skillet (for which you have a lid) on medium-high heat until it is warm.
- Using a measuring cup, pour ½ – ⅔ cup of batter into the centre of the pan. Quickly pick the plan up and move it to distribute the batter. Cover with lid and cook until bubbles appear and turn over and cook a few minutes longer. Repeat.
- Fill with your favourite filling- fruit, mandarins, apples, pears, dried fruit, coconut yoghurt, or leftover veg, tofu, beans, hummus, and ferments.