Crepes in broth are a tasty French specialty. The thin crepes are rolled and served in a hot broth, making this dish perfect for cold days. The delicate flavor of the crepes combined with the richness of the broth creates a balanced and comforting plate. Originating from the Brittany region, crepes in broth have become a tradition of French cuisine and can be enjoyed as an appetizer or a light first course.
Make a batter with flour, eggs and milk; season lightly with salt.
Lightly grease a small pan each time with a little butter and use the batter to make many thin crepes.
As they are ready, sprinkle them with grated cheese and stack them on top of each other.
Cut the stack of crepes into strips, divide them among four soup bowls and cover them with boiling broth.
Nonstick pan
Bowl
Whisk
France
| Energy (kcal) | 60.94 |
| Carbohydrates (g) | 6.13 |
| of which Sugars (g) | 1.33 |
| Fat (g) | 2.49 |
| of which Saturates (g) | 1.18 |
| Protein (g) | 3.83 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.2 |
