Consomme with crepes

04399 CONSOMME? With CREPES INGREDIENTS 4 PEOPLE 1, 5 l chicken stock, 250 g of chicken breast, a stick of celery, carrots, 2 stalks parsley, egg white, 4 crepes, a teaspoon of sugar, one teaspoon fine salt.

For the crepes: 100 g of flour, 2 eggs, 2, 5 dl milk, 2 tablespoons of peanut oil, 1/2 teaspoon salt.

Preparation: 20 minutes cooking time: 50 minutes per serving: 413 Calories PROCEEDING chop the chicken breast with carrot scraped and washed, stick of celery and parsley stalks washed; stir the meat and vegetables with the egg white.

Put the mixture on the bottom of a saucepan, pour the cold broth and put on the fire minimized.

Let take slowly boil and simmer 30 minutes without stirring.

Strain the broth through a colander, then return the broth to the fire because resume boiling.

Fill a tablespoon of sugar and place it on the flame to caramelize, dip the caramel in the broth, stir and add salt.

You will have already prepared in advance the crepes: Mix flour and eggs mixing with a fork, add the milk, stirring to prevent lumps from forming.

Add salt and let stand the batter for about 30 minutes.

Heat over medium heat a small frying pan for crepes, brush the bottom out of the fire, with a thin layer of oil.

Pour in a tbsp of batter gently by swirling the pan to spread evenly.

Put the saucepan on the heat and lower the flame and cook the crepe 2 minutes on both sides.

Continue until the batter.

Cut the crepes into strips, split the strips into four consomme cups, pour over the boiling broth and serve immediately.