Step by Step Guide on How to Make Crepes

A step-by-step guide on how to make this French classic.

STEP 1: Prepare crepe batter (Choose from: Basic Sweet Crepes and Basic Savory Crepes). Brush pan with a bit of butter.

STEP 2: Add about 3 tablespoons of batter and swirl the pan, covering the entire bottom with batter. Pour out any excess batter.

STEP 3: Wait until the crepe starts to brown, about 1 minute. Using a heat-resistant spatula, loosen the edges of the crepe. It should be loose, moving around the pan.

STEP 4: Flip the crepe and leave pan over heat, about 1 more minute.

STEP 5: Remove from pan when ready.

STEP 6: Stack the crepes to keep them warm. Fill with whatever you desire. Note that crepes are supposed to have brown speckles and shouldn't be pale.

How to Pickle Veggies

This adds color and crunch to any dish. Do it in 3 easy steps.

Check out the below to see how:

1 Combine 2 parts vinegar and 1 part sugar in a saucepan; bring to a boil until sugar dissolves. In a separate saucepan, quickly blanch sliced carrots and bell peppers.

2 Place some peppercorns in a sterilized jar. Using tongs, put the vegetables in the same jar.

3 Pour vinegar-sugar mixture into the jar until all vegetables are covered. Store in the refrigerator overnight before enjoying.

Making Homemade Chicken Stock

Love your chicken to the bones by turning leftovers into broth.

Chicken stock is made by boiling chicken or chicken bones in water. If stock is not available, you may substitute with bouillon cubes dissolved in water. Follow package instructions for recommended proportions.

Stock tip  Make a big batch and freeze it in 1-liter plastic containers. Just pull out as the need arises!

1 Wash chicken bones and put in a stockpot.

2 Pour enough water to cover the meat. Bring to a boil for 5 minutes and drain to remove blood and other impurities from the stock. Pour remaining water and simmer.

3 In a saute pan, put 2 tablespoons butter. Saute onion and celery, about 3 minutes. Add white wine and cook off alcohol on high temperature. dd the sauteed vegetables to the simmering chicken bones in the stockpot. Simmer for 2 hours.

4 In a cheesecloth sachet, gather together bay leaf, thyme, peppercorn, parsley stems, and cloves. Tie it up, and dunk sachet in the stockpot. Scoop out the chicken bones. Strain stock using a couple of layers of cheesecloth.

How To Peel and Devein Shrimp

Learn how to clean seafood before cooking for an ocean of culinary possibilities.

Check out the demonstration below:

1 Pull off the head and legs, then remove the shell. Reserve heads and shells for making stock.

2 With a paring knife, make a shallow slit along the back of the shrimp.

3 Use the tip of the knife or your fingers to carefully remove the vein.