Crepe - Sourdough discard
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INGREDIENTS

1/2 cup (125 g) sourdough starter discard  [42g]
3 tablespoons (42 g) melted butter  [1 tbsp]
2 large eggs  [2/3 but ok to use 1]
1/2 cup (60 g) all-purpose flour  [20g]
3/4 cup (183 g) milk  [61g]
2 tablespoons (30 g) water  [10g]
1/4 teaspoon fine sea salt  [1/12 g]
3 tablespoons granulated sugar (optional, use for sweet crepes)
More butter or cooking oil for skillet

** I made this using my typical discard of ~40-42g with modified in brackets []

INSTRUCTIONS
1) Whisk the ingredients together in a large mixing bowl. Let rest for 1 hour in the fridge.
2) Heat a lightly greased, non-stick skillet over medium heat.
3) Pour 1/4 cup of the batter into the skillet and tilt the skillet in a circular motion to distribute the batter into a thin, even layer. Cook until the sides of the batter start to fold back from the skillet and the bottom starts to turn golden brown. About 60-90 seconds.
4) Gently turn the crepe over using a large spatula. Cook on the second side for 30-60 seconds or until golden brown. Repeat with remaining batter.
5) Optional:  Keep warm by stacking them on a baking sheet in a preheated 350F oven

Store crepes stacked between layers of parchment or wax paper, wrapped tightly in plastic wrap or freezer bag. Keep in the fridge for up to 7 days or in freezer for up to 2 months.
Thaw in fridge before reheating in a skillet over medium heat.

Based on: https://littlespoonfarm.com/sourdough-crepes-recipe/