Tomato-vegetable broth with herb flan

Name: Tomato-vegetable broth with herb flan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 1/2 Pot of chives; 1 Egg Yolk; 80 ml Milk; 40 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TEASPOONS Butter or margarine; 250 g Tomatoes; 3/4 l Vegetable broth (instant)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 bunch Parsley
1/2 Pot of chives
1 Egg Yolk
80 ml Milk
40 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TEASPOONS Butter or margarine
250 g Tomatoes
3/4 l Vegetable broth (instant)

Directions

1
Wash herbs. Chop parsley finely, cut chives into fine rolls. Put some chives aside for sprinkling. Mix remaining herbs, egg yolk, milk and flour to a smooth dough. Season with salt, pepper and nutmeg.
2
Bake 2 thin, golden-yellow pancakes in a frying pan spread with fat. Roll up the pancakes and cut them into thin pancakes. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat the remaining fat. Sauté the tomatoes in it. Deglaze with broth and bring to the boil. Season to taste with salt and pepper. Heat the pancake in it.
3
Heat the remaining fat. Sauté the tomatoes in it. Deglaze with broth and bring to the boil. Season to taste with salt and pepper. Heat the pancake in it. Serve sprinkled with remaining chives.