crepes

Author: dvhthomas

content/recipes/_index.md

@@ -4,3 +4,4 @@ date: 2025-12-10
 ---
 
 Kitchen-tested recipes that I have made myself.
+Checkout out [recipe categories](/categories), [cuisines](/cuisines), and [diets](/diets).

content/recipes/crepes-by-nastya/index.md

@@ -0,0 +1,57 @@
+---
+title: Crepes by Nastya
+date: 2025-12-10T17:07:08-07:00
+summary: |-
+  Our friend Anastasia---aka Настя ('Nastya')---shared this one-blender, one pan recipe with us in San Francisco cooking breakfast for our collective gaggle of kids..
+  A low-sided [crepe pan or griddle](https://www.lodgecastiron.com/products/cast-iron-griddle) is essential for easy releasing and flipping.
+draft: false
+images: []
+# Recipe taxonomies
+cuisines: []    # e.g., ["Italian"], ["Thai", "Asian"]
+categories: [Breakfast, Savory]  # e.g., ["Dinner"], ["Dessert", "Baking"]
+diets: []       # e.g., ["Vegetarian"], ["Vegan", "Gluten-Free"]
+# Recipe metadata
+prepTime: "PT15M"    # ISO8601 duration: PT15M = 15 minutes
+cookTime: "PT15M"    # PT30M = 30 minutes, PT1H = 1 hour
+totalTime: "PT30M"   # PT45M = 45 minutes
+yield: 8
+yieldUnit: "servings"
+difficulty: "Easy"   # Easy, Intermediate, Advanced
+---
+
+Nastya's batter calls for more sugar but I think 1 tablespoon of sugar is enough.
+And crepe batter is a lot runnier and looser than a typical American-style pancake batter.
+It's essential that it can easily flow across the griddle.
+
+{{< recipe >}}
+
+### Ingredients
+
+{{< ingredients >}}
+- 1 cup of flour
+- 2 cups milk
+- 2 tablespoons melted butter at room temperature
+- 1/4 teaspoon salt
+- 1 tablespoon sugar
+- 1 teaspoon vanilla extract
+{{< /ingredients >}}
+
+### Instructions
+
+{{< instructions >}}
+
+**Prep your ingredients:** Stick the butter in the microwave for 10 seconds until mostly melted.
+
+**Blend and rest:** Put all of the ingredients in a blender and pulse to mix then blend for 30 seconds. Let it rest for at least 10 minutes. In the meantime, put your crepe griddle on a medium heat and let it come up to temperature, which will also take 10 minutes.
+
+**Cook:** Lightly oil the crêpe griddle. Use a 1/4 cup measure to pour the batter onto the griddle then **immediate** pick up the griddle and aggressively roll in in a circular motion, ensuring that the entire griddle is coated in a thin layer. After 30-90 seconds use an offset spatulate to release the crepe from the pan and flip it.
+
+**Eat immediately:** We serve them with compote made by cooking fruit down with sugar, bananas, Nutella, cheese, salmon, lemon juice, cheese...basically anything tastes good in a warm, slightly sweet-salty crepe.
+
+{{< /instructions >}}
+
+### Notes
+
+**Storage:** We use a plastic [tortilla warmer](https://en.wikipedia.org/wiki/Tortilla_warmer) to keep all the crepes warm until we're ready to serve them. The 10.5" crepe griddle has burrito-size results. They keep well for one day in the refrigerator.
+
+{{< /recipe >}}