Crêpe Soup
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the soup
- 2 bunches Soup vegetables
- 2 onions
- ½ Fennel bulb
- 1 bay leaf
- 3 cloves
- 1 tsp peppercorns
- 3 Juniper berries
- salt
- freshly ground peppers
- For the crêpes
- 2 eggs
- 100 grams Pastry flour
- 200 milliliters milk
- butter
- 3 Tbsps scallions
Preparation steps
1.
For the crêpes: Whisk together the flour, eggs and milk until smooth then season with salt and pepper. Set aside for about 15 minutes.
2.
Rinse the vegetables, peel, trim, roughly chop and bring to a boil with the spices in 1.5 liters (approximately 6 cups) water. Reduce the heat and simmer gently for 30 minutes.
3.
Strain the stock and season with salt and pepper.
4.
In a nonstick frying pan, melt a little butter, add a ladle of crêpe batter, tilt the pan to coat and cook until golden brown on both sides. Roll up and keep warm. Repeat with the remaining batter.
5.
To serve, cut the crêpes into thin slices, distribute between soup bowls and ladle the vegetable stock over top. Garnish with chives.
