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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This soup was a staple when we were growing up. It's so different that people get a funny look when my grandchildren say they love pancake soup. I like to liven up my chicken broth with a seasoning called Maggi Ingredients:
pancake strips |
2 eggs |
6 tbsp flour |
2/3 c milk |
1 tsp salt |
oil for frying |
soup |
chicken broth |
chives or parsley |
Directions:
1. In a small bowl, beat together egg, flour, milk and salt. Let stand 15 minutes. Heat a small amount of oil in a large shallow skillet. When oil is hot, cook 1 or more thin pancakes (crepes), remove from skillet. Roll up cooked pancakes and let cool. Using a sharp knife, cut pancake rolls into thin slices. Place strips into individual soup bowls.
2. In a medium saucepan, combine well seasoned chicken broth with chopped parsley or chives and heat until steaming. Pour over pancake strips.
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