My first introduction to crepes was the yummy cheese-filled blintzes my mom used to make. I had no idea they were called crepes, though, for the longest time. I just knew them as the wrappers for blintzes... Live and learn, right?
And learn, I have. Crepes are so much more versatile than blintzes. (Not that there is anything wrong with blintzes! I still love them!) There is almost nothing more decadent than a warm crepe folded around gooey Nutella... :)
For this month's Surprise I was unsure what to do with sourdough crepes. Of course blintzes were on my mind, but with a dairy allergic kiddo, that wasn't in the cards. I just wasn't sure if sourdough would lend itself better to sweet or salty, especially when the recipe called for Eve to be the biggest ingredient - barely diluted, well soured starter...
The batter was very thin. I know it is supposed to be, but I was worried it was too thin, not having added any flour other than what Eve had going for her.
Success! Big Girl, who was asking what the "strange" smell of the starter was, told me these were the best crepes she had ever eaten. (Mind you, at 4, she has not exactly sampled a large variety of crepes, but it was still cute...!) The sweetness really cut the sourness, and it worked really well together. I love being Surprised by what my starter can make!!
Check out how the other crepes turned out!!