Pancake soup

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash bones and soup vegetables. Clean and coarsely chop the soup greens. Bring everything to the boil in 1 litre salted water with a pinch of pepper and let it boil for about 1 hour. In the meantime mix flour, eggs, milk, 1/4 teaspoon salt and nutmeg.

2. 2

   Leave to soak for 10 minutes. Heat oil in a pan and bake 4 pancakes in portions. Then roll them up and cut them into thin slices. Sieve the stock and season with salt and pepper.

3. 3

   Wash the chives, dab dry and cut into small rolls. Sprinkle into the broth. Add flat bread and serve.