← All recipes

🍽️ Pancake Soup

132 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• 50 g flour
• 100 ml milk
• butter
• 3 tbsp chive rings
• 8 cherry tomatoes
• 2 spring onions
• 1 l vegetable broth
• salt
• pepper (from the mill)
• 4 tbsp sherry
• 1 tbsp finely chopped coriander leaves

Instructions

1. 1. Whisk flour, egg, and milk into a smooth batter. Season with salt and pepper and let the batter rest for about 15 minutes.
2. 2. Fry thin pancakes in a non-stick pan with a little butter. Roll them up and keep them warm.
3. 3. Slice the pancakes into thin strips before serving.
4. 4. Halve the cherry tomatoes. Slice the spring onions into rings about 5 millimeters thick.
5. 5. Bring the vegetable broth to a boil and cook the spring onions for 1 minute. Season with salt and pepper. Add the tomatoes and pancake strips, remove from heat, and let it steep for 1 minute. Finish with sherry and garnish with coriander.

Nutrition per serving

• kcal: 132
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 13 g