How To Make Natural Yeast Crepes
Do you know how to make natural yeast crepes? My friend, Melissa Richardson knows how to make natural yeast crepes BIG time. She wrote a book about using natural yeast, “The Art of Baking with Natural Yeast”. She has a second book coming out in August. This is actually her crepe recipe from her book with a few minor changes. Melissa put herself through college by baking bread, this is why she is called the “Bread Geek”! She is an amazing friend, mother, cook/baker, and person.
Today I am making an instant vanilla pudding to put inside the natural yeast crepes. Yes, I was too lazy or busy to make a custard. Plus it always burns. I have some extra bananas and some blackberries to top off these yummy crepes. Oh, and, of course, the whipping cream is ready to help top it off! If you want to try another crepe recipe check out this one.
So few ingredients….the first silver measuring cup is the natural yeast from my refrigerator. It smells just like whole wheat dough…but just zero chemicals and preservatives.
The picture above is my black stove with a crepe pan using 1/4 cup of natural yeast crepe batter. I am using the crepe wand to swirl the batter, but you really do not need a crepe wand…just tilt the pan and it will do the same thing.
Here’s the deal, I work a couple of hours a month at The Kitchen Corner store in St. George, Utah. Well, inside that awesome store, there is a little cafe called “Breakfast at Tifiny’s”. Yes, it is spelled correctly it only has one “f”. They make homemade from scratch crepes and so many other delicious fresh food items. My favorite dish there is the blackberry crepe. Oh, and they serve you ice water with a piece of lemon and a piece of strawberry. Anyway, this is why I wanted to share my post about crepes today.
How To Make Natural Yeast Crepes
- 1 cup natural yeast starter
- 2 tablespoons softened butter
- ¼ cup sugar
- ¼ teaspoon sea salt
- 3 eggs
- ½ teaspoon vanilla
- ½ cup milk of choice
- ½ cup freshly ground hard white wheat flour
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Blend all of the ingredients in a blender. Pour into a well greased frying pan in ¼ cup increments. Tilt the pan as you pour the batter into the pan swirl the batter around to make it thin across the surface. Cook until the bubbles have stopped forming and the top is no longer shiny. I flip the crepes and cook the other side. Slide the crepe onto a plate. Serve with custard, fresh fruit, pudding or whipped cream.
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I use a crepe wand to swirl my batter in the fry pan
Hey, Linda, I am so glad you posted this recipe! They are SO delicious! What I love best about these crepes, is the unique flavor that the natural yeast gives the batter, and the way it compliments all the toppings I can think to add! Hugs! Deb
Hi Debbie, I loved these crepes. Isn’t it fun to feed the natural yeast and learn ways to use it? I Love it! Hugs! Linda
I have to say…it took me a good 2 YEARS to figure out how to make something more than a brick with natural yeast…but now that I have it somewhat figured out, the crepes are my favorite!!!!! I have never heard of a crepe wand…that is something I will have to add to my list ‘must haves’…..love your website!
Hi Sandy, I am so glad to hear to hear it took you 2 years to figure out how to make something more than a brick with natural yeast! Mine are still 1/2 bricks! LOL! I have been making it for 1 year. I still prefer my own whole wheat bread…soft and fluffy…although Melissa Richardson makes bread all the time….all the time. It just has a different texture but I am determined to get the hang of it. I make pancakes, muffins, cakes, etc. The bread is still a bit of challenge for me. I am so glad to hear it is not just me.! Hugs! Linda
I like that crepe wand! I guess it would be easy to DIY it.
Hi Nihal, yes good point! You should make it! Let me give you the dimensions: The thicker (1/2″ or so) T part is 7 inches across (this is the part you twirl in the pan. The skinnier one is 5-6 inches and about 1/4 inch thick. It looks like you would just drill a hole in the thick one and glue. Good luck! Linda
Hi Linda, I finally got the book”The art of baking with natural yeast” I wonder if making natural yeast would be too much for just one person. I am gluten free but it is only me so I don’t eat that much bread and to keep the starter going all the time I wonder if it would be something I should do. I have written to you before and you recommended this book and you said you were going to try to make a gluten free bread with the natural yeast so I was wondering if you have had any success? Thanks for all the info and the great recipes. Cathy Miller
Hi Cathy, I have had two eye surgeries in the last 30 days. No, I have not tried making gluten-free bread. I agree with you on the natural yeast starter. It is hard for two people to keep it going let alone one person. I’m so sorry, it’s been a crazy month. I’ll keep you posted. Linda
“One cup of natural yeast starter”, checked the search function, how do you make the natural yeast starter?
Jack
Hi, Jack in the book “The Art of Baking with Natural Yeast”, Melissa shows you how to make natural yeast with water and freshly ground whole wheat flour. If you can get some starter from someone in your community that uses the same water as you do that’s even better. Linda
Isn’t natural yeast the same as sourdough?
Hi Donna, yes natural yeast is very close to sourdough, it’s the same concept. No commercial yeast. The natural yeast in this post is made with freshly ground whole wheat flour and water. You feed this natural yeast when needed and store it in the refrigerator. Sourdough is made with white bread flour and water. Some sourdough starts are stored in the refrigerator at least the ones I learned to use from Chef Brad. It was stored in the refrigerator as well. The concept is to let both “bread dough types” rise overnight. Hence, no commercial instant yeast. Most other countries do not use commercial yeasts and therefore most do not have any gluten issues. I love sourdough bread! Linda