Pancake soup

Category: Starters / Tapas





  1. Put the egg, milk and salt into a mixing bowl and stir. Add and stir in enough flour to make a runny batter.
  2. Put a pan on the hob and heat on high. Add enough batter to cover the bottom of the pan. Bake to a golden yellow colour on both sides. Then take out the pancake and allow it to cool. Repeat this procedure until all the batter has been used.
  3. Cut the pancakes into thin strips.
  4. Wash the parsley and cut into small pieces.
  5. Put the beef stock into a saucepan and heat on the hob at high heat.
  6. To serve, pour the beef stock into four soup plates, add the pancake strips and garnish with parsley.



Ingredients (for 4 servings):

1 egg

80 g flour

60 ml milk

1 bunch parsley

1 l  beef stock

1 tbsp. salt


Appliance: Hob


Nutritional information

Carbohydrates 64 g

Protein 18 g

Fat 9 g


Calories / bread units

Recipe 418 kcal

Portion 180 kcal

Portion 2.3 BU