Beef Broth with Pancake Strips

For the broth: Peel and halve the onion and let the cut surfaces brown in a dry skillet. Remove from the pan and let cool. Peel the carrot, leek and celery and cut into large pieces.

Place the meat in a large pot with cold water to cover by several inches and bring to a boil. Skim the foam from the surface. Reduce the heat to very low and simmer 2.5 hours. If necessary, add water to the pan so that the meat and the bone are always covered. After about 1 hour add the prepared vegetables and salt and cook 1.5 hours. Add the peppercorns and parsley.

For the pancakes: Melt the butter in a small saucepan. Set aside and let cool. In a bowl, whisk the milk with the flour until smooth. Whisk in the salt, the butter, the parsley and the eggs and stir until smooth.

Heat a little oil in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the pancake over and cook until the underside is lightly browned. Repeat with the remaining batter.  Place the finished pancakes on a plate, stacking them on each other. Tightly roll them up, cover  and let stand at least 30 minutes.

At the end of the cooking time of the soup lift the meat and the bones with the vegetables from the broth and pass the liquid through a cheesecloth-lined sieve.

Reserve the meat for another use. Skim fat from the broth as needed. Season the broth with salt and pepper.