Pancake soup from Sarah

Ingredients for 4 servings:

• 2 carrots
• ¼ celeriac
• 1 stalk(s) leek
• 1 liter beef broth
• Salt
• Pepper, from the mill
• 125 ml milk
• 75 g flour
• 2 eggs
• Salt
• Pepper, from the mill
• Nutmeg, ground
• 2 tbsp oil
• 150 g turkey breast
• 150 ml cream
• 4 tbsp parsley, chopped
• 1 pack of Black Forest ham (200 g)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

today with a “Flädle-Roulade”

Peel and wash the carrots and celery, then finely chop both. Trim, wash, and finely slice the leeks. Bring the beef broth to a boil, cook the vegetables in the broth for 8 minutes, and season with salt and pepper. Mix the milk, flour, and eggs into a smooth batter and season with salt, pepper, and nutmeg. Fry 4 thin pancakes in heated oil in a non-stick pan. Wash the turkey, pat dry, cut into cubes, and freeze for 15 minutes. Season the turkey cubes with salt and chop in a food processor or with a knife. Slowly pour in the chilled cream and mix in the chopped parsley. Spread the mixture over the pancakes, top with the ham, and spread with a little more of the mixture. Roll up, wrap in cling film, and cook in boiling water for 15 minutes. Remove the noodles from the foil, cut into slices about 0.5 cm thick and serve in the broth.