Pancake Soup

Ingredients

• 20 g butter
• 200 ml milk
• 100 g flour
• 2 tbsp freshly chopped parsley
• 3 eggs
• 1 pinch salt
• vegetable oil (for frying)
• 1 l vegetable or beef broth
• chopped chives or parsley for garnish

Instructions

1. 1.

   Melt the butter in a small pot for the pancakes. Set aside and let cool. Whisk the milk with the flour in a bowl until smooth. Add the salt, butter, parsley, and eggs and stir into a smooth batter.

2. 2.

   Heat a little oil in a hot non-stick pan and ladle a scoop of batter into it. Swirl the pan so the bottom is coated. Cook 1-2 minutes until golden brown, then flip with a spatula or paddle. Flip again on the second side until golden, remove from the pan and place on a plate. Repeat with the remaining batter until all pancakes are cooked. While they cook, stack finished pancakes to keep them moist. Then roll each pancake tightly, arrange side by side on a plate, cover and chill for at least 30 minutes.

3. 3.

   Bring the broth to a boil. Meanwhile, cut the chilled pancake rolls into strips with a kitchen knife. Arrange on soup plates, pour hot broth over them, and sprinkle with chopped chives or parsley before serving.