Gluten-Free Sourdough

Recipe

45 min

Lacy Sourdough Crêpes with Miso Caramel

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 min

Yield

Makes 5 or 6 crêpes

Why 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.

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I only have a 10-inch nonstick skillet. Will that work for this recipe?

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Lacy Sourdough Crêpes with Miso Caramel

Recipe By

Published on August 27, 2026

Time

45 min

Yield

Makes 5 or 6 crêpes

Lacy Sourdough Crêpes with Miso Caramel

Ingredients

Crêpe Batter

150 grams discard from Whole-Grain Brown Rice-Teff Sourdough Starter1 large egg15 grams unsalted butter, melted and cooled, plus more for greasing10 grams granulated sugar⅛ teaspoon (0.5 g) kosher salt

Miso Caramel

150 grams granulated sugar55 grams water115 grams heavy cream, lightly warmed40 grams white (shiro) miso

To Serve

2 bananas, thinly sliced35 grams salted roasted peanuts, coarsely chopped

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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