Crêpe Strips and Egg As Filler for Chicken Soup À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 ml milk
- 6 tablespoon flour
- 5 medium egg (s)
- 1 teaspoon salt
- 65 g butter
- 2 port. Soup (chicken soup)
Print Recipe
Pin Recipe Instructions
- Mix the flour with the milk. Add three eggs and stir in the salt. Melt the butter and add it. Mix everything into a creamy, slightly runny batter. Place the dough in the refrigerator for about an hour to swell.
- Heat up a crepe pan and add a ladle of batter. Spread the dough evenly in it. When the batter is dry and bubbling, turn it over. Take the crepe out of the pan and roll it up. Cut through the rolled-up crepe once. Cut the cut crepe into thin strips approx. 3 mm wide. Set aside the remaining dough until you are ready to use it.
- Bring the chicken soup to the boil over a low heat. Whisk two eggs and add to the boiling soup. Finally stir in the crepe strips. Arrange and serve.
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