Pancake soup
Category: Starters / Tapas
Preparation:
- Put the egg, milk and salt into a mixing bowl and stir. Add and stir in enough flour to make a runny batter.
- 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.
- Cut the pancakes into thin strips.
- Wash the parsley and cut into small pieces.
- Put the beef stock into a saucepan and heat on the hob at high heat.
- 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