Herb Pancakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ bunch parsley
- 0.5 ½ bunch chives
- 50 grams flour
- 125 ml milk
- 2 egg (s)
- 0.5 teaspoon ½ salt
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Chop the herbs into small pieces (if you want it to be quick, chopped frozen herbs have proven their worth).
- Mix the flour, milk, eggs, salt and the chopped herbs into a smooth batter.
- Heat clarified butter in a large pan and fry large, thin pancakes. Let cool, roll up and cut into fine slices (spirals).
- Tastes just as delicious in a vegetable broth as in a strong beef broth. If you like to experiment, you can of course vary the herbs to your liking.
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