Beef bouillion with herb pancake

Name: Beef bouillion with herb pancake
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Flour; 150 ml Milk; 2 Eggs (size M); 1/2 bunch Parsley; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 200 g Carrots; 200 g Leeks (leek); 1 Onion; 2 TABLESPOONS Oil; 2 (400 ml each) Glasses of beef stock; 200 ml Vegetable broth (instant); 25 g clarified butter; 7-10 Tbsp white pepper; 2-3 TABLESPOONS Brandy

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Flour
150 ml Milk
2 Eggs (size M)
1/2 bunch Parsley
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
200 g Carrots
200 g Leeks (leek)
1 Onion
2 TABLESPOONS Oil
2 (400 ml each) Glasses of beef stock
200 ml Vegetable broth (instant)
25 g clarified butter
7-10 Tbsp white pepper
2-3 TABLESPOONS Brandy

Directions

1
Put the flour, milk and eggs in a bowl. Mix to a smooth dough with the whisk of the hand mixer. Wash parsley and chives and dab dry. Chop parsley finely, cut chives into fine rings.
2
Put 1 tablespoon of chives aside for garnishing. Add the herbs to the pancake batter and puree finely with a blender. Season with salt and nutmeg. Let it swell for about 15 minutes. In the meantime peel, wash and cut carrots into large pieces.
3
Clean and wash the leek and cut into coarse rings. Peel and roughly chop the onion. Heat oil in a pot, add onion and vegetables, sauté briefly. Deglaze with stock and broth. Let it boil up.
4
Cover and simmer for about 15 minutes. In the meantime heat up some clarified butter in a pan and bake 4-5 pancakes one after the other until golden brown. Roll up tightly. Pour the stock through a sieve and catch it again.
5
Cut rolled up pancakes into slices. Bring the stock to the boil again, season with salt, pepper and brandy. Arrange pancakes in deep plates and pour hot stock over them. Serve sprinkled with chives.