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Before you jump to Pancake soup (savory crepes) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let’s go back to pancake soup (savory crepes) recipe. To make pancake soup (savory crepes) you need 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Pancake soup (savory crepes):
- Take Chicken broth
- Take 1 small whole chicken
- You need 1 large onion
- Prepare 3 large Carrots
- Use 4 stick celery
- Get 1 tsp salt
- Take 1 pinch black pepper
- Use 1 drizzle of olive oil
- Prepare 3 1/2 cup water
- Use pancakes
- You need 1 cup all purpose flour
- Provide 1/2 cup milk
- Get 1/2 cup water
- You need 3 eggs
- Use 1/2 tsp salt
- Get 2 tbsp melted butter
- Provide 1/2 cup grated parmesan cheese
- Prepare 1 crack of black pepper per pancake
- Prepare 1 tbsp butter to lightly grease the pan
Instructions to make Pancake soup (savory crepes):
- Drizzle olive oil into a large saucepan. Quarter the chicken and begin to fry on a low heat. Chop up Carrots, onions and celery into bitesize chunks and add to pan. Stir frequently to avoid sticking.
- After a few minutes of frying, add salt and pepper. Now add three cups of water and allow to simmer for an hour. Stir frequently to avoid sticking.
- Whilst broth is cooking, combine the flour, water, milk, eggs, melted butter and salt into a food processor and blend for 30 seconds or so untill combined into a runny batter. Cover and leave to rest in a cool place for at least 30 mins.
- Lightly grease a small frying pan and pre-heat on a medium-low burner. Stir the batter one last time before using a ladle to pour into the frying pan. Lift the pan off the heat and roll the batter around the pan so it evenly coats in a thin layer. They only need around 50 seconds to cook each side, so flip and check underside with a spatula. Stack cooked pancakes on a plate with layers of hand tissue between to absorb excess butter and prevent sticking.
- Once you have made two pancakes per person, prepare bowls and remove chicken quarters and some of the larger vegetables from the stock and put to one side (this is great with fresh bread and butter for seconds or for another day). In each pancake sprinkle a small pinch of black pepper and an even layer of grated parmesan (you can use peccorino it's just as nice) and roll up and place into the bowls. Once all the pancake rolls are in, pour the broth over them untill they are submerged.
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