Savory Herbed Pancakes and Consumme
Ingredients
- For the pancakes
- 75 grams Pastry flour
- 1 egg
- 150 milliliters milk
- salt
- white, freshly ground peppers
- 1 tsp grated Lemon peel
- 3 Tbsps freshly chopped parsley
- clarified butter (for greasing)
- For the soup
- 2 carrots
- 300 grams Celery root
- 1 stalk Leeks
- 1 onion
- 300 grams Ground beef
- 3 egg whites
- 1 handful Ice cubes
- 200 grams Lentils (soaked)
- 1 l Beef broth
- 1 pinch Saffron
- White balsamic vinegar
- sherry
- For the garnish
- Chervil
Preparation steps
For the pancakes: Vigorously mix flour with egg, milk, salt, pepper and lemon zest. Stir in parsley and let rest for about 30 minutes.
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.
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.
Reheat broth and season with salt, saffron, balsamic vinegar and sherry to taste.
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.