Homemade Broth with Crêpe Rolls

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Homemade Broth with Crêpe Rolls
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
1606
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,606 kcal(76 %)
Protein51.73 g(53 %)
Fat137.63 g(119 %)
Carbohydrates33.19 g(22 %)
Sugar added0 g(0 %)
Roughage2.38 g(8 %)
Vitamin A875.44 mg(109,430 %)
Vitamin D2.12 μg(11 %)
Vitamin E3.83 mg(32 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.65 mg(59 %)
Niacin20.51 mg(171 %)
Vitamin B₆0.76 mg(54 %)
Folate59.41 μg(20 %)
Pantothenic acid1.26 mg(21 %)
Biotin2.45 μg(5 %)
Vitamin B₁₂4.63 μg(154 %)
Vitamin C12.64 mg(13 %)
Potassium702.64 mg(18 %)
Calcium248.6 mg(25 %)
Magnesium45.97 mg(15 %)
Iron5.4 mg(36 %)
Iodine52.21 μg(26 %)
Zinc10.72 mg(134 %)
Saturated fatty acids7.78 g
Cholesterol251.41 mg

Ingredients

for
4
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 tablespoons freshly chopped parsley
3 eggs
1 pinch salt
vegetable oil (for cooking)
How healthy are the main ingredients?
BeefLeekparsleyonioncarrotsalt

Preparation steps

1.

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.

2.

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. 

3.

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.

4.

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. 

5.

Remove the meat, bones and vegetables from the broth and strain the liquid through a sieve lined with cheesecloth.

6.

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.

7.

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.