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.