Clean the onions and soup greens (carrots, celery, leeks, parsley) and chop them up. Put in a saucepan with the soup meat.

Fill the pot with water until the ingredients are well covered. Let it steep over low heat. Soup shouldn't boil bubbly.

After about 2.5 hours, strain the soup and season with salt and pepper.

For the pancakes, stir half of the milk, the flour, the eggs and the salt together to form a thick, smooth batter. Stir in the herbs. Then gradually thin the dough with the rest of the milk. Bake in a pan with a little oil

Roll up the pancakes and cut into thin strips.

Put the flakes in the plates, cover with the stock and serve.