Summary

Ingredients

• 0.5 ½ bunch herbs, mixed (e.g. parsley, lemon balm, borage, sorrel, rocket and chives)
• 125 g flour
• 225 ml milk
• 2 egg (s)
• a bit salt
• some pepper
• 2 tablespoon clarified butter
• 1 liter meat broth, or vegetable

Print Recipe Pin Recipe

Instructions

1. Wash the herbs, shake dry and chop finely. Sift the flour, gradually stir in the milk and eggs. Season the dough with salt and pepper, mix in the herbs.
2. Heat a large pan and add a ladle of batter. Spread by turning, bake over medium heat until the dough is firm, turn and bake briefly. Bake more pancakes from the batter. Let cool, roll up, cut into strips, heat briefly in the hot broth and serve.