in Soup Recipes

Hunter's pancake noodles in broth

updated

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Ingredients for 4 servings:

  • ½ bunch mixed herbs (e.g. parsley, lemon balm, borage, sorrel, arugula and chives)
  • 125 g flour
  • 225 ml milk
  • 2 eggs
  • some salt
  • some pepper
  • 2 tbsp clarified butter
  • 1 liter meat broth, or vegetable

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the herbs, shake dry, and finely chop. Sift the flour, gradually stir in the milk and eggs. Season the batter with salt and pepper, and stir in the herbs. Heat a large frying pan and add a ladleful of batter. Rotate to spread the batter, cook over medium heat until firm, then turn and briefly cook again. Use the batter to make more pancakes. Let cool, roll up, cut into strips, and heat briefly in the hot broth before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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