Summary

Ingredients

• 2 egg (s)
• 250 ml milk
• 120 g flour
• nutmeg
• 2 tablespoon tomato paste, three times concentrated
• 2 tablespoon herbs, very finely chopped
• salt
• butter

Print Recipe Pin Recipe

Instructions

1. Mix an egg, 125 ml milk, 60g flour, a pinch of nutmeg and salt each into a smooth dough. Mix one portion with tomato paste, the other with herbs.
2. Let the dough soak for about an hour, then stir again well and adjust the consistency by adding a little more liquid if necessary (the tomato paste makes the dough a little firmer).
3. Bake the dough in a pan in butter on both sides as pancakes.
4. Now there are two options:
5. Either simply roll up the pancakes and cut into fine strips, or (then please allow more rest time before cutting), place one red and one green pancake on top of each other and roll up tightly.
6. Put the rolls in a cool place for a few hours or overnight - this way they hold their shape better after cutting and the two-tone look comes out nicely. Then cut into fine strips as usual.
7. The fries (that`s what the pancakes are called when they have been cut) are served in a strong, clear meat soup (beef soup), sprinkled with a few chives.
8. Instead of herbs, finely chopped or pureed spinach (very well expressed) could be used for the green pancakes.
9. The fries can be easily prepared in advance and frozen in portions. They can then simply be added to the hot soup if necessary.