*Pancake* soup (savory crepes). Served with a bowl of soup, or salad. This is a savoury version of crepes, best described as filled savoury pancakes. In some countries it's presented as an omelette.

Although they are much more crepe-like pancakes, if we are being exact here. It is a dish from my childhood, so I really like making this. Try our classic savoury pancake recipe for a speedy weekend brunch, or experiment with our other favourites. You can cook *Pancake* soup (savory crepes) using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients of *Pancake* soup (savory crepes)

1. Prepare of Chicken broth.
2. You need 1 small of whole chicken.
3. It's 1 large of onion.
4. Prepare 3 large of Carrots.
5. You need 4 stick of celery.
6. You need 1 tsp of salt.
7. You need 1 pinch of black pepper.
8. Prepare 1 of drizzle of olive oil.
9. It's 3 1/2 cup of water.
10. Prepare of pancakes.
11. Prepare 1 cup of all purpose flour.
12. It's 1/2 cup of milk.
13. You need 1/2 cup of water.
14. Prepare 3 of eggs.
15. You need 1/2 tsp of salt.
16. You need 2 tbsp of melted butter.
17. You need 1/2 cup of grated parmesan cheese.
18. It's 1 of crack of black pepper per pancake.
19. Prepare 1 tbsp of butter to lightly grease the pan.

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*Pancake* soup (savory crepes) step by step

1. Drizzle olive oil into a large saucepan. Quarter the chicken and begin to fry on a low heat. Chop up Carrots, onions and celery into bitesize chunks and add to pan. Stir frequently to avoid sticking..
2. After a few minutes of frying, add salt and pepper. Now add three cups of water and allow to simmer for an hour. Stir frequently to avoid sticking..
3. 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. Cover and leave to rest in a cool place for at least 30 mins..
4. Lightly grease a small frying pan and pre-heat on a medium-low burner. Stir the batter one last time before using a ladle to pour into the frying pan. Lift the pan off the heat and roll the batter around the pan so it evenly coats in a thin layer. They only need around 50 seconds to cook each side, so flip and check underside with a spatula. Stack cooked pancakes on a plate with layers of hand tissue between to absorb excess butter and prevent sticking..
5. 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). 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. Once all the pancake rolls are in, pour the broth over them untill they are submerged..

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