Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pancake soup (savory crepes). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Pancake soup (savory crepes) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Pancake soup (savory crepes) is something that I’ve loved my whole life.
Pancake soup (savory crepes) Best savory use of pancakes! I'm not completely sure if pancake soup is an appropriate translation for Frittatensuppe, but it's not that far off, I guess. Although they are much more crepe-like pancakes, if we are being exact here.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pancake soup (savory crepes) using 19 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pancake soup (savory crepes):
- Prepare Chicken broth
- Get 1 small whole chicken
- Get 1 large onion
- Get 3 large Carrots
- Make ready 4 stick celery
- Prepare 1 tsp salt
- Get 1 pinch black pepper
- Prepare 1 drizzle of olive oil
- Take 3 1/2 cup water
- Take pancakes
- Take 1 cup all purpose flour
- Prepare 1/2 cup milk
- Prepare 1/2 cup water
- Take 3 eggs
- Take 1/2 tsp salt
- Take 2 tbsp melted butter
- Take 1/2 cup grated parmesan cheese
- Get 1 crack of black pepper per pancake
- Get 1 tbsp butter to lightly grease the pan
Pancake Soup Even in the absence of any leftover with which to wrap, crêpes can still be served. In Austria there is a traditional soup called Frittatensuppe , usually translated as pancake soup, which is simply thinly sliced crêpes served in beef broth. The crepes were quick to make and very thin and light. Give your pancakes a savoury twist with our ideas for toppings and fillings.
Instructions to make Pancake soup (savory crepes):
- Drizzle olive oil into a large saucepan. Quarter the chicken and begin to fry on a low heat. Chop up Carrots, onions and celery into bitesize chunks and add to pan. Stir frequently to avoid sticking.
- After a few minutes of frying, add salt and pepper. Now add three cups of water and allow to simmer for an hour. Stir frequently to avoid sticking.
- Whilst broth is cooking, combine the flour, water, milk, eggs, melted butter and salt into a food processor and blend for 30 seconds or so untill combined into a runny batter. Cover and leave to rest in a cool place for at least 30 mins.
- Lightly grease a small frying pan and pre-heat on a medium-low burner. Stir the batter one last time before using a ladle to pour into the frying pan. Lift the pan off the heat and roll the batter around the pan so it evenly coats in a thin layer. They only need around 50 seconds to cook each side, so flip and check underside with a spatula. Stack cooked pancakes on a plate with layers of hand tissue between to absorb excess butter and prevent sticking.
- Once you have made two pancakes per person, prepare bowls and remove chicken quarters and some of the larger vegetables from the stock and put to one side (this is great with fresh bread and butter for seconds or for another day). In each pancake sprinkle a small pinch of black pepper and an even layer of grated parmesan (you can use peccorino it's just as nice) and roll up and place into the bowls. Once all the pancake rolls are in, pour the broth over them untill they are submerged.
We've got ham and cheese wraps, salmon crêpes, spiced potato pancakes and more. Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake. Loaded with lots of cheese, chicken, mushroom, and healthy, vegetarian options you'll reach for these as new favorites for dinner or brunch. Served with a bowl of soup, or salad.
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