Makes 12 large Swedish pancakes or crepes.
Ingredients:
1 cup sourdough discard
1 1/2 - 2 cups whole milk (if your start is thick you’ll need 2 cups)
1 teaspoon salt
6 eggs
1 cup flour
Method:
Whisk together the discard, milk and eggs. Add the flour and salt and whisk until mostly smooth.
Heat a large pan over medium heat. Add a bit of butter to the pan then add 1/2 cup of the batter and swirl until it coats the bottom of the pan. Cook until it has lots of bubbles and seems cooked through, only about a minute. Flip and cook another 15 seconds.
Serve with cream and jam or fresh fruit and nutella, or lemon juice, butter and sugar!