Servings: About 6 crepes

1 cup sourdough discard 1 cup sourdough discard
1 flax egg (1tbs freshly ground flax plus 2 ½ tbs water) 1 flax egg (1tbs freshly ground flax plus 2 ½ tbs water)
¼ Cup almond milk or other plant-based milk (more or less depending on thickness of sourdough discard) ¼ Cup almond milk or other plant-based milk (more or less depending on thickness of sourdough discard)
Pinch of salt Pinch of salt
1 tsp vanilla (Optional) 1 tsp vanilla (Optional)
2 tbsp maple syrup (optional) 2 tbsp maple syrup (optional)
Oil for the pan (I used avocado oil) Oil for the pan (I used avocado oil)
Filling: fresh fruit, fruit compote, applesauce, soft vegan cheese, etc Filling: fresh fruit, fruit compote, applesauce, soft vegan cheese, etc

Make your flax egg: whisk flax and water together and let sit for a few minutes.
Whisk sourdough discard, flax egg, almond milk, salt, vanilla, and maple syrup together in a small bowl.
Heat a 10″ cast-iron skillet over medium heat. Add oil to the pan.
Once the pan is hot, ladle in approximately ¼ cup of the batter. Using a hot pad on the handle, quickly rotate the pan to spread the batter into a large circle as thin as you can.
Allow the crepe to cook for 2 to 3 minutes or until it sets around the edges and bubbles appear on the surface. Don't flip too soon, it will be too soft and rip.
Carefully flip and cook 1 to 2 minutes more or until set. Transfer to a platter or cutting board and repeat with remaining batter.
Once all crepes are cooked, serve with fillings of choice.

Double or triple for a bigger breakfast  Double or triple for a bigger breakfast