It was an "epiphany" when I discovered crepes made from sourdough starter.  These crepes, like the sourdough pancakes, have a very slight hint of sourness which adds to the complexity of the taste.  The chewiness and mouthfeel of these crepes are far superior than those made without the starter.  Try it for yourself!

I remember the first time I had a dessert crepe.  I spent 3 weeks as an exchange student in France during my senior year in high school.  My French family barely spoke English, and by the end of 3 weeks, I was fluent!  I would venture into Paris by train and visit the tourist sites on some days when my French "sister" was at school.  I remember being so fascinated by these crepe vendors who stood at the street corners with this circular black griddle.  They would pour this thin batter into the center of the griddle and move this "wooden rake" contraption in a circular motion until all the batter covered the griddle in a thin, translucent layer.  

I loved the "Crepe au chocolat".  This crepe would be warm, soft, chewy and the melted chocolate was oh so delicious!  It was folded into quarters and stuffed into a paper sleeve, beckoning to be eaten immediately. All this for the amazing price of 75c!

For the longest time I thought that crepes would be impossible to make, let alone be able to master that circular raking motion to get the batter thin.  It wasn't until years later that I finally figured out the key to a crepe batter.  Crepes made from sourdough starter lends itself well to a "superior" crepe batter, because using the sourdough starter kickstarts the breakdown of the gluten which results in a softer rather than a rubbery texture and also allows you to reduce the "resting" or "autolyzing" time to half an hour rather than an hour.  Try it and let me know what you think?  

Tips:

Because you are starting with sourdough starter, the batter will become more and more sour if it sits in the refrigerator for days.  It is not spoiled, just frermenting more.  You can adjust the taste by adding sugar.

I make my batter in a vitamix blender. This "Low profile" vitamix was a birthday gift for my husband.   I have to admit that I use it a lot more than him!  See helpful tools.  It takes less than a minute.  A good tip when using a blender is to make sure you add your liquid ingredients first before your solids or else the solids will get stuck beneath the blade, leaving you with dry, unmixed ingredients at the bottom.