Swabian pancake soup Ravensburger style

Ingredients for 2 servings:

• 2 tbsp celery leaves, fresh or frozen
• 2 eggs
• 80 g flour
• 100 g creamy coconut milk (24% fat)
• 2 pinches of mace powder, alternatively freshly grated nutmeg
• 1 pinch(s) black pepper from the mill
• 1 tsp, leveled chicken broth (strong bouillon)
• 1 tbsp sunflower oil
• 500 g chicken giblets, fresh or frozen
• 500 g water
• 10 g chicken broth (strong bouillon)
• 1 small leek
• 1 piece(s) celeriac
• 1 small carrot(s)
• 2 tbsp celery leaves
• 2 tbsp unsalted butter for frying the pancakes
• 2 tbsp Madeira to flavor the broth
• 2 tbsp celery leaves, fresh or frozen
• 8 tbsp pepperoni threads, fresh or frozen
• 2 pinches of white sesame seeds
• 4 slices of ciabatta
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

A hearty pancake soup is made with chicken giblets and two pancakes. A recipe from Upper Swabia.

Thaw frozen chicken giblets and discard the thawing water. Rinse fresh or thawed frozen chicken giblets. Add to 700g of boiling, lightly salted water and simmer for 5 minutes. Remove with a coarse sieve and rinse thoroughly again. Discard the cooking water and clean the pot. Wash, trim, and finely chop the vegetables for the broth. Simmer the chicken giblets along with all the other ingredients for 120 minutes, stirring occasionally. Strain the broth through a fresh tea towel. Discard the cooked chicken giblets along with the vegetables. Season the broth with salt and pepper. Stir in the Madeira wine. Meanwhile, wash the celery, pick off the leaves, and chop them. Cut the stalks crosswise into approximately 4mm long rolls and freeze. Mix all the ingredients for the pancakes into a pancake batter. Add a little water or flour depending on how swellable the flour is. Using the butter, fry two not-too-thin pancakes, which should have brown spots on both sides. Let the pancakes cool slightly, roll them up individually, and cut them crosswise into approximately 8 mm wide patties. Divide the patties among the serving dishes, sprinkle with the celery leaves. Pour the broth over them, garnish, and serve with ciabatta bread.