*Pancake* soup (savory crepes) Recipe

Name: *Pancake* soup (savory crepes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small whole chicken; 1 large onion; 3 large Carrots; 4 stick celery; 1 tsp salt; 1 pinch black pepper; 1 drizzle of olive oil; 3 1/2 cup water; 1 cup all purpose flour; 1/2 cup milk; 1/2 cup water; 3 eggs; 1/2 tsp salt; 2 tbsp melted butter; 1/2 cup grated parmesan cheese; 1 crack of black pepper per pancake; 1 tbsp butter to lightly grease the pan

Servings: persons

1 small whole chicken
1 large onion
3 large Carrots
4 stick celery
1 tsp salt
1 pinch black pepper
1 drizzle of olive oil
3 1/2 cup water
1 cup all purpose flour
1/2 cup milk
1/2 cup water
3 eggs
1/2 tsp salt
2 tbsp melted butter
1/2 cup grated parmesan cheese
1 crack of black pepper per pancake
1 tbsp butter to lightly grease the pan

1
Drizzle olive oil into a large saucepan.
2
Quarter the chicken and begin to fry on a low heat.
3
Chop up Carrots, onions and celery into bitesize chunks and add to pan.
4
Stir frequently to avoid sticking.
5
After a few minutes of frying, add salt and pepper.
6
Now add three cups of water and allow to simmer for an hour.
7
Stir frequently to avoid sticking.
8
Whilst broth is cooking, combine the flour, water, milk, eggs, melted butter and salt into a food processor and blend for 30 seconds or so untill combined into a runny batter.
9
Cover and leave to rest in a cool place for at least 30 mins.
10
Lightly grease a small frying pan and pre-heat on a medium-low burner.
11
Stir the batter one last time before using a ladle to pour into the frying pan.
12
Lift the pan off the heat and roll the batter around the pan so it evenly coats in a thin layer.
13
They only need around 50 seconds to cook each side, so flip and check underside with a spatula.
14
Stack cooked pancakes on a plate with layers of hand tissue between to absorb excess butter and prevent sticking.
15
Once you have made two pancakes per person, prepare bowls and remove chicken quarters and some of the larger vegetables from the stock and put to one side (this is great with fresh bread and butter for seconds or for another day).
16
In each pancake sprinkle a small pinch of black pepper and an even layer of grated parmesan (you can use peccorino it's just as nice) and roll up and place into the bowls.
17
Once all the pancake rolls are in, pour the broth over them untill they are submerged.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small whole chicken, 1 large onion, 3 large Carrots, 4 stick celery, and more.

Yes, *Pancake* soup (savory crepes) falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pancake soup (savory crepes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions