Ingredients (4 persons):
100 g flour
125 ml milk
2 eggs
Salt
Butter for frying
1 liter of broth
Vegetables
Parsley or chives
Preparation:
Mix the flour with the milk, the eggs and 1 good pinch of salt. Let the dough rest for 15 min.
Meanwhile, for the soup clean the vegetables and chop them. Cook the vegetables in the broth on low heat for 20 min.
Heat a little bit of butter in a frying pan and bake 3-4 thin pancakes. Let them cool down for a while and roll and cut them into as thin strips as possible.
Once the vegetables are cooked, season the soup with salt and pepper.
Put the pancake strips in soup bowls or plates and pour the hot soup over them.
Sprinkle with parsley or chives.