Prepare the Crêpe Batter

• In a medium bowl or blender, whisk together the sourdough starter, salt, and milk until smooth.
• Slowly add the melted butter while whisking continuously. The batter will be very liquid. Thick batter makes thick crêpes.

Cook the Crêpes

• Preheat the pan. Place a crêpe pan or nonstick skillet over medium heat. Let it preheat slowly – rushing this step leads to uneven cooking.
• Using a fork, stab a piece of butter and quickly butter the pan. You only need to do this for the first crêpe.
• Pour in a ladle (just shy of 4 ounces) into the center of the pan with one hand while simultaneously swirling the pan with the other hand to evenly distribute the batter around the pan.
• Cook over medium-low heat on the first side until the edges begin to brown, and you can see golden-brown spots showing through near the center.
• Slide the spatula underneath the center of the crêpe and flip it over like a pancake. If it folds, gently unfold it. If you flip too early and it's still pale, flip it back and cook longer. Don't stress!
• Continue cooking on the second side for an additional 1-2 minutes. The crêpe is technically cooked before you flip, so this side goes faster.
• Remove the crêpe to a wire rack to cool, or add toppings and serve warm! Repeat with the remaining batter, stacking the crêpes once they cool completely.

Assembly Options

For Butter Sugar Crêpes (serve hot):

• After flipping the crêpe, rub a bit of butter over the surface, sprinkle half with about 1 teaspoon of granulated sugar, fold in half, cook an additional minute, then fold in half once more. Serve immediately.

For Nutella Crêpes (serve warm or cool):

• Spread half the crêpe with Nutella or chocolate hazelnut spread, fold in half, then fold in half again.

For Berries and Cream Crêpes (must be cool):

• Toss 2 cups chopped strawberries and other berries with ¼ cup granulated sugar and a squeeze of lemon. Cover and refrigerate for up to 3 days. Whisk heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread cream on half the crêpe, top with macerated berries, fold in half, then fold again.