Crepes

Here's the secret: Crepes are really easy to make if you have a blender and a teflon pan.

I used Alton Brown's crepe recipe of 2 eggs, 3/4 cup whole milk, 1 cup flour, 1/2 cup water, 3 tbsp of melted butter.

For savory crepes, I add 1/4 tsp of salt to the batter mix. If I'm in the mood for sweet, I add 1 tsp of vanilla essence and 2-1/2 tbsp of sugar.

Either way, you want to incorporate all of these ingredients into a blender and blend smooth for about 10-15 seconds. Any more, and the wheat gluten in the flour will make your crepes have the texture of rubber floor mats.

The key is to let your batter rest in the refrigerator for a minimum of 30 minutes. This way, the bubbles release and the gluten relaxes.

On medium or medium low heat, put some butter in the pan and wait until it starts to sizzle. Pour a little less than 1/4 cup of batter into the pan and swirl it around so there's an even coating on the bottom.

Carefully lift one of the edges (I like to use my fingers), and flip to other side depending on how well you like your crepes. You might like them browner or crisper. You might like them more on the pliable and soft side.

This will make about 16 8" crepes. Fill them to your heart's content. I stuffed my savory ones with mushrooms and garlic, and the sweet ones with bananas, cream cheese and honey.

Basic Chicken Stock

I'm not knocking the pre-made stuff or bouillon cubes at all. They're great when you're in a pinch for broth and don't have half a day to watch over a simmering vat of bones, all the while skimming every few minutes to get rid of the nasty froth that rises from the bowels of an animal to the top of your pot.

I do recommend making a good homemade stock once in a while to familiarize yourself with the taste of an old fashioned broth made from a chicken, bones-skin-meat-fat and all. It's pure heaven.

One important note: ALWAYS use free-range/organic chicken. I have found the flavor to be more profound than the run-of-the-mill, supermarket variety.

Basic Chicken Stock

1 bouquet garni (roll up a couple stems of thyme, a bay leaf, a few parsley stems inside a couple flat pieces of light green leek leaves and tie tightly with kitchen twine)
1 chicken, around 3-4 lbs and free-range/organic
water
1 carrot, big dice
1 leek or 2 celery stalks, big dice
1 onion, quartered
sea salt

You'll need your biggest stock pot so bring out the big guns. Rinse the chicken, making sure all errant feathers have been plucked and any giblets are removed from the cavity. Place chicken in pot and cover with water, with at least 2 inches of water above the chicken. Place on stove on high heat until water starts boiling. Once the water boils, turn heat to medium and start skimming. The skimming will take roughly 15-20 minutes to remove ALL impurities and for an extremely clear broth. Make sure your water is not at rolling boil, but at a gentle simmer/boil with small bubbles rising to top to carry the impurities to the surface.

Once skimmed, add bouquet garni and vegetables and cover. Cook for 30 minutes. Remove the chicken and let it cool while your stock is bubbling away. Remove meat from bones to be used later in other recipes. Return bones back to pot to simmer for another 2-3 hours with vegetables and herbs.

Add salt to taste and turn off heat. Remove all solid contents from broth, and trash the bones and bouquet. You can either throw the vegetables away or puree them and make a hearty/creamy soup later with the pieces.

You should have an exceptionally clear and nicely concentrated chicken stock. Freeze if not using right away.