In my kitchen, crepes trump tortillas every time.
They’re easier, faster to make, and… They make the best homemade tortilla chips!
I kid you not. These chips are thin, crispy, slightly salty, and delicious.
Not to mention, with crepes, as long as you’re keeping a sourdough starter going (learn how to start one here!), you don’t even need to plan ahead. Starter = immediate crepes. Of course, it’s helpful to have well-seasoned cast iron, too.
Below, see how to make sourdough crepes, and then learn how to make them into
tortilla crepe chips!
Erin’s Sourdough Crepes
Demonstrated on video in the Sourdough eCourse.
- 1 cup sourdough starter
- 3 eggs
- 3 tablespoons butter, melted
- 3 pinches sea salt
- milk to thin (1/4 cup, more or less)
Makes about (9) 10-inch crepes.
In a medium-sized bowl, whisk eggs, melted butter, and salt until combined. Add sourdough starter. Stir well. Add milk until you get a thin batter.
Preheat lightly greased cast iron skillet over medium heat.
Once preheated, pour 1/4 cup or more of crepe batter into the center of skillet. Quickly pick up the skillet and roll the batter outward into a circle shape. Put the skillet back on the burner. Let cook until crepe edges are a bit dry, and small bubbles dot the surface. This may take less than a minute!
Flip. The second side will take less time to cook than the first.
Stack finished crepes on a plate until ready to serve.
Now For The
Tortilla Crepe Chips
Technique demonstrated on video in the Sourdough eCourse.
- finished crepes
- coconut oil, tallow, or lard
- coarse salt or other toppings (cinnamon and sugar, herbed seasoning salt)
Melt oil over medium heat in a deep skillet until about 1 inch deep. When you see waves in the oil, you know it’s getting hot. Adjust heat as necessary to keep the oil hot, but not smoking.
Cut crepes into 8 pie-shaped wedges. Test the hot oil for readiness by dipping a wedge in it to see if it sizzles well. If the oil doesn’t react much, it isn’t hot enough.
When oil is ready, immerse small batches of wedges in it. Frying small batches will help the fat retain its heat, ensuring better chips and better efficiency. Fry until you achieve desired brownness and crispiness. With thin crepes, the frying goes very quickly!
Using a slotted stainless steel spoon, transfer finished chips to a waiting bowl lined with paper towels. Sprinkle with salt or other toppings immediately. The chips continue to cook outside of the skillet, so adjust cooking time if they end up too browned or not browned enough.
Adjust the temperature of the burner as needed to keep the fat hot but not smoking. Enjoy!
*As long as you don’t let coconut oil smoke, and as long as you strain out the solids, the oil can be reused many times over.
Do you make your own tortilla chips? Will you try making them out of sourdough crepes next time?
This post was featured in 12 Yummy Snacks Using Sourdough.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!