Saffron Broth with Pancakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
6
- For the broth
- 500 grams Giblets
- 1 bunch Soup vegetables (chopped)
- 2 onions (quartered)
- 2 Tbsps vegetable oil
- 1 bay leaf
- 1 sm can Saffron
- salt
- freshly ground peppers
- 200 grams Frozen pea
- For the pancakes
- 50 grams Pastry flour
- 1 pinch salt
- 125 milliliters milk
- 1 egg
- 1 bunch parsley (minced)
- clarified butter
Preparation steps
1.
For the broth: Heat oil in a pan and cook giblets, vegetables, and onions. Add bay leaf, pour in 2 liters of water and boil for about 1 1/2hours.
2.
Strain stock through a fine sieve, add saffron and season with salt and pepper.
3.
For the pancakes: Mix flour, salt, milk and egg. Let rest to swell slightly and add parsley. Heat butter in a pan cook pancakes until golden brown on each side.
4.
Roll up each pancake and slice.
5.
Add peas to the broth. Boil 4 minutes more.
6.
Put sliced pancake rolls at the bottom of a bowl and pour in broth. Serve immediately.
