Homemade Broth with Crêpe Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,606 cal. | (76 %) | ||
| Protein | 51.73 g | (53 %) | ||
| Fat | 137.63 g | (119 %) | ||
| Carbohydrates | 33.19 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.38 g | (8 %) |
| Vitamin A | 875.44 mg | (109,430 %) | ||
| Vitamin D | 2.12 μg | (11 %) | ||
| Vitamin E | 3.83 mg | (32 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 20.51 mg | (171 %) | ||
| Vitamin B₆ | 0.76 mg | (54 %) | ||
| Folate | 59.41 μg | (20 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 2.45 μg | (5 %) | ||
| Vitamin B₁₂ | 4.63 μg | (154 %) | ||
| Vitamin C | 12.64 mg | (13 %) | ||
| Potassium | 702.64 mg | (18 %) | ||
| Calcium | 248.6 mg | (25 %) | ||
| Magnesium | 45.97 mg | (15 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 52.21 μg | (26 %) | ||
| Zinc | 10.72 mg | (134 %) | ||
| Saturated fatty acids | 7.78 g | |||
| Cholesterol | 251.41 mg |
Ingredients
- For the broth
- 1 onion
- 2 carrots
- ½ stalk Leeks
- 100 grams Celery root
- 500 grams Beef (such as brisket)
- 500 grams beef marrow
- salt
- peppers
- For the crêpes
- 20 grams butter
- 200 milliliters milk
- 100 grams Pastry flour
- 3 Tbsps freshly chopped parsley
- 3 eggs
- 1 pinch salt
- vegetable oil (for cooking)
Preparation steps
For the broth: Cut the onion in half and brown the cut surfaces in a pan without oil until charred. Remove from the pan and let cool. Peel the carrots and thinly slice. Peel the leek and celery root and cut into large pieces.
Place the meat and bones in a large pot and cover with cold water. Bring to a boil, skimming the foam. Reduce the heat and gently simmer for about 1 hour. Adding more water, if necessary. Add the leek, celery and 1/2 of the carrot slices, season with salt and pepper and simmer for around 1 hour 30 minutes.
For the crêpes: Melt the butter in a small saucepan and then let cool. Whisk the milk and flour until smooth and then mix in 2 tablespoons parsley, the salt, melted butter and eggs.
Lightly grease a crêpe pan with oil, add a ladleful of batter, tilt the pan to coat the base and cook until golden brown on both sides, around 1-2 minutes per side. Repeat with the remaining batter. Roll the crêpes up tightly, cover and chill for 30 minutes.
Remove the meat, bones and vegetables from the broth and strain the liquid through a sieve lined with cheesecloth.
Skim the fat from the broth. Reduce the broth to 1 liter (approximately 4 cups), season with salt and pepper then add the remaining carrot slices and simmer for another 10 minutes.
Cut the crêpes into small rolls and arrange in serving bowls. Ladle the broth over top and sprinkle with the remaining parsley. Serve with toasted white bread, if desired.
