Recipe
45 min
Lacy Sourdough Crêpes with Miso Caramel
Delicate crêpes with subtle sourdough tang, drizzled with miso caramel and topped with bananas and peanuts? Yes, please! Photograph by Aran Goyoaga
Time
45 minYield
Makes 5 or 6 crêpesWhy This Recipe Works
This recipe should be called Lazy Lacy Crêpes. Traditional crêpes require that the batter rest overnight so the flour can hydrate properly. In this case, since the sourdough starter is well hydrated once you whisk all your ingredients together, your batter is ready to go.
Ingredients
Crêpe Batter
150 grams discard from Whole-Grain Brown Rice-Teff Sourdough Starter
1 large egg
15 grams unsalted butter, melted and cooled, plus more for greasing
10 grams granulated sugar
⅛ teaspoon (0.5 g) kosher salt
Miso Caramel
150 grams granulated sugar
55 grams water
115 grams heavy cream, lightly warmed
40 grams white (shiro) miso
To Serve
2 bananas, thinly sliced
35 grams salted roasted peanuts, coarsely chopped
Instructions
Cook along with these step-by-step instructions
- In a medium bowl, whisk together the discard, egg (or flax egg), melted butter, sugar, and salt until smooth.
- Heat a 7- to 8-inch (18 to 20 cm) nonstick pan over medium heat. To see if the pan is hot enough, sprinkle a few droplets of water on it and if they sizzle right away, it's ready. Take a small dab of butter and coat the bottom of the pan (I sometimes take the entire stick and just rub it all over the pan). Hold the pan with one hand and with the other, pour a bit less than 1/4 cup (35 g) of batter into it. As you are adding the batter, swirl the pan so it spreads evenly all over the bottom into a thin layer. Cook until golden brown, about 1 minute. Then, using your fingers or a tip of a spatula, gently lift the crêpe and flip it over. Cook for another minute, then transfer to plate. Cook the remaining batter.
- In a medium saucepan, stir together the sugar and water. Bring to a boil over medium-high heat without stirring. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. Cook until the sugar turns a deep golden brown. Remove the pan from the heat and carefully pour in the warm cream. Return the pan to low heat and stir until it's liquid again. Whisk in the miso. Pour the caramel into a glass mason jar.
- Place the crêpes on a platter and top with sliced bananas, a generous drizzle of caramel, and shopped peanuts. Serve immediately.
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