Sourdough Crepes with Whipped Honey Cinnamon Butter

🥘 Ingredients

• salted butter ½ cup
• powdered sugar 0.38 cup
• honey 2 tbsp
• cinnamon 1 ½ tsp
• vanilla extract ¼ tsp
• sourdough discard 1 cup
• milk ½ cup
• egg yolks 3 yolks
• granulated sugar 2 tsp
• salt 1 tsp
• olive oil 1 ½ tsp
• butter 1 tbsp

1. 1

   Start by making the whipped honey cinnamon butter to have ready for serving. Place salted butter in a medium bowl. Using a hand or stand mixer, beat on high for 2 minutes . Then, add in powdered sugar , honey , cinnamon , and vanilla extract , and beat on high until well combined and fluffy. Save some at room temp to serve with the crepes. Then, transfer the rest to a jar or container and store in the fridge.
2. 2

   Then make the crepes. In a large bowl, whisk together sourdough discard , milk , egg yolks , granulated sugar , salt , and olive oil . Heat a large skillet over medium-low heat. Once heated, lightly grease with butter . Using a 1/3 cup measuring cup, pour the batter into the bottom of the skillet. Gently lift the pan and move it in a circular motion until the batter is spread evenly around the bottom. Cook the crepe for 1 minute|2%minutes . Once the top isn’t glossy and the crepe is ready to slip, use a spatula to gently lift the edge, and flip it over. Cook for another 1 minute|2%minutes , until lightly golden. Then, slide the crepe onto a plate. Repeat with the remaining batter.
3. 3

   Serve warm with the whipped honey cinnamon butter, whipped cream, and powdered sugar, if desired.