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Savory Herbed Pancakes and Consumme

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Savory Herbed Pancakes and Consumme
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
0
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Ingredients

for
4
For the pancakes
75 grams
1
150 milliliters
white, freshly ground Pepper
1 teaspoon
grated Lemon peel
3 tablespoons
freshly chopped Parsley
Clarified butter (for greasing)
For the soup
2
300 grams
1 stalk
1
300 grams
3
1 handful
200 grams
Lentils (soaked)
1 liter
1 pinch
For the garnish

Preparation steps

1.

For the pancakes: Vigorously mix flour with egg, milk, salt, pepper and lemon zest. Stir in parsley and let rest for about 30 minutes.

2.

Heat butter in a pan. Cook one pancake at a time, using enough batter to create 4 thin pancakes. Allow each side to get golden brown before flipping. Remove from pan, roll and let cool.

3.

For the soup: Peel and dice vegetables. Put in a pot along with ground beef, egg whites, ice cubes, lentils and beef broth. Boil, stirring constantly. Allow to simmer for 30 minutes. Remove from heat, allow to cool slightly, pass through a strainer lined with cheesecloth and discard solids.

4.

Reheat broth and season with salt, saffron, balsamic vinegar and sherry to taste.

5.

Cut the rolled pancakes into 1 cm (approximately 1/3 inch) thick slices, place in soup bowls, pour the finished consommé over the pancake rolls and garnish with parsley leaves. Serve immediately.