1-2teaspoonsugar(depending on how sour the starter is)
⅛teaspoonbaking soda(dissolved in 1 tablespoon water)
Instructions
Heat an 8 inch non-stick skillet over medium high heat. Combine starter, milk, butter, egg and sugar in a medium bowl. Add dissolved baking soda and mix thoroughly. Batter will be thin.
Spray pan with cooking spray. To test if the pan is at the right temperature, place a tablespoon of batter in the middle, if it cooks completely in 20 seconds the pan is ready. Adjust the heat up or down if it cooks faster or slower.
Respray pan if needed. Pour ¼ cup of batter into pan and swirl until completely coated. Cook for 20-30 seconds until crepe looks cooked and edges just begin to brown, flip, cook for another 20 seconds to brown the other side.
Remove from pan place on a plate and cover with a clean towel to keep warm until finished cooking the remaining batter.
Serve with a variety of toppings and let each person top as desired. Either roll or fold into quarters to eat.
Notes
The best way to get sourdough starter is to get some from someone else. If that is not an option you can make your own, but it will take weeks or even months for it to be ready to use. Sourdoughhome.com has a great method for making your own starter as well as instructions for maintaining it once it is nice and bubbly.My method for making the crepes is based on my own experimentation and that of America's Test Kitchen. In all likelihood the first crepe or two will be ugly (but still edible).