Veal Broth with Herb Crepes

Preparation time: 20 min. Resting time: 1 hour Completion: 30 min.

Mix the flour with the egg, the egg yolk, the whipped cream and enough milk to make a thin dough. Season the dough with salt and nutmeg and let it stand for 1 hour with the lid closed.

Stir half of the chive rolls and the chervil into the dough.

Melt the butter in batches, toast small crêpes in turn from the dough, roll them up, cool a little and cut into strips.

Heat the veal broth.

Divide the crêpe strips evenly into preheated soup plates, pour the hot soup over them and bring to the table sprinkled with the rest of the chive rolls.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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