For me, crepes ain’t worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

  • BrianTheeBiscuiteer@lemmy.world
    71·
    10 months ago

    Never made any before but broth doesn’t seem worth it unless you make a big batch, even then I don’t have the room for a big ass pot or a gallon of broth in my fridge/freezer.

    • linearchaos@lemmy.worldEnglish
      71·
      10 months ago

      It’s not hard, or overly time consuming, assuming you’re making it from scraps you’ve already cooked.

      If you’re setting out to make it from scratch, it’s expensive and a waste of time/fuel.

      • runner_g@lemmy.blahaj.zoneEnglish
        3·
        10 months ago

        Beef/chicken/vegi stock, totally. I have to drive 65 miles to the closest store that sells pork stock, but I can get pork bones from my local butcher, so it’s absolutely worth it to make my own pork stock for home made hot and sour soup.

      • banneryear1868@lemmy.world
        1·
        10 months ago

        I just don’t get enough scraps for how much I cook with stock. I’ll have a couple ziplocks of bones and veg and roast them, then boil, deglaze the roasting pans into the pot, boil, boil, reduce, reduce… great now I can make… a few servings of soup, a cup of concentrate for sauces.

    • Zedd @lemmy.dbzer0.comEnglish
      52·
      10 months ago

      There are a couple of things that make this easier :

      1. throw your trimmings from vegetables into freezer bags. Then freeze them until you have a day to make broth. Onion peels color broth, so don’t forget to save those.
      2. concentrate the broth. Once you have the flavor you like, strain out the chunks and put it back on a simmer until there’s 1/4 to 1/2 the volume.
      3. pour the concentrated broth into muffin tins and freeze. Pop them out and throw them in a freezer bag. You now have individually portioned condensed broth that you can throw in whatever you’re cooking.