I apologize for the lack of recipes, I’ve been busy and not cooking much.

To make up for it, I present a small slice of European heaven. Pancake soup. It’s more like crepe soup, because you would never put American Pancakes into broth. But this… this is delicious.


  • 1/2 c. flour
  • 1/3 c. potato starch
  • 1/2 tsp. salt
  • 1 egg
  • 1 c. club soda or other sparkling water
  • About 4 cups beef broth
  • Small bunch of chives, chopped


  • Sift together the flour, potato starch, and salt.
  • In a separate bowl, mix the egg and club soda until combined.
  • Add the wet mixture to the dry, whisking away lumps.
  • Let set for about 20 minutes.
  • Meanwhile, chop your chives, boil your broth, etc.
  • Stir in a handful of chives into your crepe mixture.
  • Heat a frying pan with 1 tbsp. butter, pour about 1/3 of a cup of the crepe mixture into hot pan.

  • Note: make your crepes smaller than the pan, or else they are insane to flip over. Wait a while too, you want these to be flat.
  • Cook pancake until lightly browned. Transfer to plate and roll them up, ala a cigar. Let cool and then slice into strips. They should be spongy and difficult to cut. Makes about 6 pancakes.
  • Add about 3/4 cup of beef broth to a soup bowl, then a heaping of pancakes. Garnish with some more chives, and enjoy the magic.