Sourdough Crêpes

1. Whisk together sourdough starter, eggs, melted butter, and salt in a large bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.

2. Heat a nonstick pan over medium-high heat.

3. Melt about 1 teaspoon cold butter in the preheated pan. Pour in 1/4 cup batter and tilt the pan in a circular motion to spread batter over the bottom. Cook until the bottom is light brown, about 2 minutes. Carefully loosen crêpe from the pan, flip, and cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.

Variations:

Sweet: Add 2 to 3 tablespoons white sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon cinnamon (optional) to the batter. Sprinkle with your choice of fillings (Nutella, apples, cinnamon, etc.) immediately after flipping crêpe.

Savory: Add 1/4 teaspoon dried basil and 1/4 teaspoon dried oregano to the batter. Sprinkle with your choice of fillings (ham, cheese, mushrooms, etc.) immediately after flipping crepe. If desired, leave a space in the middle of the fillings, crack in an egg, and cook, covered, over low heat until set.