Summary

Ingredients

• 125 g flour
• 2 egg (s)
• 1 pinch (s) salt
• 200 ml milk
• 1 ½ liter vegetable stock
• 1 bunch parsley
• 1 bunch chervil
• 1 pinch (s) salt
• 1 pinch (s) pepper
• some nutmeg, grated
• 0.5 ½ zucchini
• 250 g minced meat
• 150 g kohlrabi
• 1 carrot (s)
• 1 large potato (s)
• Spice (s), for the minced meat
• some butter

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Instructions

1. Sift the flour into a wrench. Whisk the eggs with salt and mix with the flour. Slowly add enough milk until a smooth, but rather thin-bodied dough is formed. Let rest for half an hour.
2. Heat some butter in a pan. Use a ladle to add some batter for thin pancakes and bake on both sides. Repeat until the batter is used up. Let the pancakes cool down.
3. Season the minced meat to taste. Shape into small balls and fry. Heat the vegetable stock. Chop the parsley and chervil. Wash and dice the vegetables. Peel and dice the potato. Add everything to the broth and simmer for about 15 minutes. Add the meatballs. Add herbs. Add salt and pepper.
4. Roll up the pancakes and cut thin slices from the roll. Let simmer in the simmering broth for 2 minutes. Season with nutmeg.