- 1 cup Milk
- 150 g Flour
- 1 Egg
- ½ tsp Salt
- Oil for frying
- 5 cups Soup Stock
- Chopped fresh Parsley or Chives
Whisk milk, flour, egg and salt together to form a smooth batter.
In a 9 inch non-
Set aside and allow to cool.
Roll the crepes and slice ¼ inch thick.
Place a portion in a soup bowl and add hot broth.
Sprinkle with parsley or chives.
Yields 4 bowls of soup.
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