Preparation
Step 1:
Place all the ingredients for the stock in a saucepan that is not too small. Wash, peel and dice the soup vegetables beforehand, and finely chop the parsley. Bring everything to the boil. Once it is boiling, reduce the heat to low and leave to simmer for about 45 minutes. Season to taste with salt and pepper.
Step 2:
Meanwhile, pour the milk into a bowl. Add the eggs, salt and flour, and whisk with an electric mixer or a hand whisk until you have a smooth batter. Leave to rest for 10 minutes.
Step 3:
Heat a medium-sized, flat, round frying pan with a little oil or butter. Then spoon the batter into the hot pan using a ladle and spread it out evenly in a thin layer. Fry for 2–3 minutes on both sides until golden brown.
Step 4:
Leave the cooked pancakes to cool, then roll them up and cut into thin strips. Allow one pancake per person. Place the strips in a soup plate, pour the hot stock over them and serve immediately.
Tip: It’s best to make the pancakes a day in advance so that they dry out a little – this makes them taste even better.
