Most sourdough recipes have to be left for many hours to rise but these crepes are great as they are instant. They don’t use any flour beyond what’s already in the starter, so they are a quick, nutritious meal.
Before making this recipe, make your new starter for next time as follows:
Remove any crust from the top of the starter. Stir down the starter. Remove ¾ cup of starter and put in a mixing bowl. Add 1 ½ cups whole wheat flour and ¾ cup water to the bowl and mix well. This will be your new starter so put it in a quart wide-mouth jar and cover with cloth as before. You will have 1 cup of starter remaining to use in the recipe below.
1 cup starter
3 T butter
1/2 c milk
Pour the batter into a hot frying pan and fry them on both sides. To serve, stuff them with fillings, eg beans, vegetables, peanut butter etc. This recipe makes about 6 crepes.
You can also cut the crepes and fry them to make tortilla crisps.
Taken from http://gnowfglins.com/2010/10/13/the-best-homemade-tortilla-chips-ever/