These easy sourdough crepes are high in protein and easy to whip up for any weekday breakfast or special occasion. They are slightly thicker than a traditional crepe and have a delicious sourdough tang. Spread them with jam, fresh fruit, or whipped cream for a tasty and filling treat!

A breakfast spread with rolled up sourdough crepes and fresh fruit

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Hungry for more sourdough breakfast recipes? Try Sourdough waffles, sourdough pancakes, or sourdough bagels!

Reasons to Love Sourdough Crepes

High in protein – cottage cheese and eggs are the primary ingredients in these sourdough crepes, giving it a protein boost to fuel your day! Each sourdough crepe has about 8 grams of protein, making them really filling for breakfast or brunch.

Naturally fermented: Using sourdough starter adds flavor and makes the crepes easier to digest than conventional batter which has regular flour.

No refined sugar: These crepes are lightly sweetened with honey. To learn more about raw honey and why I love using it, you can read this article.

Simple, real-food ingredients: Made with eggs, cottage cheese, sourdough starter, and healthy fats—no processed ingredients that can leave you feeling yucky. We don’t need that to start the day!

Close up vertical image of three rolled up sourdough crepes with fruit

The perfect texture: Tender crepes that are easy to roll and fold without tearing.

Versatile for sweet fillings or savory fillings: Fill them with fruit and yogurt for breakfast or eggs and veggies for a savory twist. Crepes are so great because you can fill them with anything!

Great for meal prep: The batter can be made ahead, and cooked crepes store well in the fridge or freezer. I actually prefer to make a double batch so I can have some on hand in the freezer to pull out for an easy breakfast or snack!

Family-friendly: Mildly sweet, protein-packed, and easy to customize for everyone at the table. My kids eat these faster than I can cook them!

Ingredients in High Protein Sourdough Crepes

You will just need a few simple ingredients to whip up these nourishing, delicious crepes!

Cottage Cheese – I prefer full fat cottage cheese. Good culture is a great brand!

Eggs – High quality pastured eggs are the best for nutrition.

Sourdough Starter – You want your starter to be active and thick. You can feed your starter the night before you want to make crepes and the consistency will be perfect.

Melted Coconut Oil (plus additional for the pan). You can also put a little butter in the pan, either will work to help the crepes not to stick.

Raw Honey – To learn more about raw honey and why I love using it in my recipes, read this post!

Vanilla Extract

Unrefined Salt – My favorite is always redmonds real salt!

Other Supplies You Will Need

Blender
Cast iron pan or nonstick skillet
Wide spatula

How to Make High Protein Sourdough Crepes

Step 1: Heat your cast iron skillet over medium heat while you prepare the crepe batter.

Step 2: Add the crepe ingredients to a blender. Add the cottage cheese, eggs, active starter, coconut oil, vanilla, honey, and salt. Blend until the batter is a smooth consistency.

Step 3: Once the pan is hot, put a little bit of coconut oil (or butter) in the bottom of the pan. Pour about 1/4 cup of batter into the pan, as thin as you can. Keep in mind that these crepes will be slightly thicker than a traditional crepe.

Step 4: Cook the crepe for 2-3 minutes or until it is starting to bubble up and the edges of the crepe are getting crispy.

Step 5: Carefully flip the crepe with a wide spatula. Cook the other side of the crepe for an additional 1-2 minutes until it is cooked all the way through. Remove the crepe to a plate.

Sourdough crepe in a cast iron pan with crispy edges

Step 6: Make sure to put some additional oil into the pan before you add more batter, and continue until you have cooked all of the remaining crepes.

Step 7: Add your favorite toppings, roll up and enjoy warm!

Notes: Depending on the size of your pan, you may need a little more or less batter. I use a 12 inch cast iron skillet when I am making mine.

One rolled up crepe next to a plate of crepes and fresh raspberries and blueberries

Serving & Topping Suggestions

These delicious sourdough crepes are incredibly versatile. Here are some delicious ways to serve them:

Sweet Toppings

Greek yogurt and fresh berries
Cottage cheese with honey and cinnamon
Peanut butter and sliced bananas
Whipped cream and / or jam
Butter and maple syrup

Savory Toppings

Scrambled eggs and sautéed vegetables
Ham and cheese
Smoked salmon with cream cheese
Roasted veggies and goat cheese
Chicken and sautéed spinach

Make It a Meal

Pair your crepes with fresh fruit, scrambled eggs, or a side of yogurt for a balanced, protein-packed breakfast or brunch.

Storing Leftover Crepes

These crepes store really well! I have found it works best to put a small piece of parchment paper in between each one, and then storing in the fridge or freezer.

Close up of three rolled up sourdough crepes with fresh fruit

Frequently Asked Questions

No! The cottage cheese blends completely smooth and adds protein without a noticeable cottage cheese flavor.

Yes, you do need active sourdough starter to make the crepes the right consistency so they won’t tear. You can use thick sourdough discard, as long as it isn’t too runny. Feed your starter the night before you want to make crepes for the perfect consistency!

Yes. The batter can be made up to 24 hours in advance and stored covered in the refrigerator. Give it a quick stir before cooking.

They’re lightly sweet (with raw honey), which makes them perfect for both sweet and savory toppings!

Absolutely, they freeze really well! Let them cool completely, stack with parchment paper in between each crepe, they will keep in the freezer for up to three months.

Reheat gently in a skillet over low heat, or microwave briefly until warm and flexible.

I would not recommend it, because cottage cheese is a key ingredient in these crepes. Dairy-free substitutions will change the results significantly.

Your crepes might be tearing if they are flipped too early, or if your sourdough starter was too runny. Let the crepe set fully before flipping and use medium heat.

No! Any nonstick pan will work great. I prefer to use cast iron and it works wonderfully.