Summary

Ingredients

• 250 g flour, type 405
• 2 egg (s), wt. KL M
• 300 ml milk, approx.
• 0.5 teaspoon ½ salt
• some parsley, freshly chopped
• some chives, fresh
• 100 g butter, for the fryin pan
• 2 liters beef broth, good

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Instructions

1. Mix the flour, eggs, milk and salt well until smooth. Let stand for about 30 minutes so that the flour can swell. Mix finely chopped herbs into the batter.
2. Heat the coated pan with a little butter. Pour in some dough, swirl the dough evenly and thinly. After a while, turn the pancake over to bake the second side.
3. The batter is enough for about 8 pancakes.
4. Process the dough completely. After cooling, cut the pancakes three or four times and cut fine strips.
5. Heat the meat stock and add the patties just before serving.
6. Tip:
7. The cut patties can be frozen in portions very well in advance.