Chicken Soup with Vegetables and Crepe Noodles

Peel and quarter the onions. Heat the oil in a saucepan and briefly saute the chicken giblets and the onions. Stir in 1 liter (approximately 1 quart) of water and the granulated broth. Bring to a simmer and simmer over low heat for 45 minutes. Strain, reserving the broth.

In a bowl, whisk together the flour, milk, egg and 1 pinch of salt, let stand 30 minutes. Chop the parsley and stir into the batter. Heat a little clarified butter 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 crepe over and cook until the underside is lightly browned, repeat with the remaining batter. Roll the crepes up and slice.

Rinse and peel the carrot and cut into fine dice. Cut the leek into rings and rinse well. Place the vegetables in a saucepan, add the strained broth and season with salt and pepper. Simmer until the vegetables are tender, 2-3 minutes. Divide the crepes strips among soup bowls, pour the broth over and serve.