Recipe - Beef Broth with sliced Crêpes

Ingredients:
For the Broth:
1 kg stewing beef
1 onion
1 bay leaf
5 pepper corns
salt, pepper
200 g carrots
1 stalk leek
½ bunch chives
For the Crêpes:
2 eggs
1/8 l milk
100 g flour
clarifed butter for frying

Preparation:

Peel and halve onion. Wash meat. Bring meat, 1½ l water, the pepper corns, and the bay leaf to a boil. Keep skimming off scum.

For the crêpes mix eggs, milk, and flour together until smooth. Season with a pinch of salt. Let stand ca. 10 minutes. For each crêpe, heat some clarified butter in a coated fry pan. Fry 2 thin crêpes from the batter. Roll them and cut into thin slices.

Wash, peel, and finely slice carrots, wash, and finely slice leek. Remove meat from cooking liquid and strain liquid through a fine sieve. Measure off a generous liter and bring to a boil. Heat vegetables in liquid ca. 3 minutes. Add crêpe slices. Season the soup with salt and pepper and garnish with chives.

Recipes: broth • crêpes