Read on below ad

Chicken soup with vegetables and crepe noodles

3
(1 vote)
Rate recipe
Difficulty:
moderate
Preparation:
1 hr
Preparation
Calories:
220
calories
Calories
Read on below ad
1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories220 kcal(10 %)
Read on below ad

Ingredients

for
4
Ingredients
1 Tbsp vegetable oil
500 grams Giblets
2 onions
4 tsps granulated Chicken broth
50 grams Pastry flour
salt
125 milliliters milk
1 medium-size egg
1 bunch parsley
clarified butter
1 carrot
1 stalk Leeks
peppers
How healthy are the main ingredients?
Leekparsleyonionsalteggcarrot
show all ingredients

Preparation steps

1.

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.

Read on below ad