This simple German soup is a great way to use up leftover crepes from breakfast. I love recipes like this because more and more I'm reluctant to toss out food.
about 4 leftover crepes or
pinch of salt
1/4 cup milk
1/4 cup flour
up to 1/4 cup sparkling water
butter or oil for frying
4 cups beef broth
1 carrot, sliced (optional, I add it for the colour)
1 tsp fresh lemon zest
juice from 1/2 a small lemon
1-2 pinches freshly grated nutmeg
salt and freshly ground pepper, to taste
2 tbsp fresh chives or green onion, sliced
If you are making the crepes from scratch, then whisk together the egg and salt until frothy, then add the milk and flour and continue to whisk until you have a smooth batter. Set aside for about 15 minutes.
Heat a small amount of butter or oil in the skillet.
Stir the sparkling water into the batter in small amounts until you have the consistency of thick cream.
Ladle about 1/4 of the batter into the skillet and tilt the skillet back and forth until the batter covers the bottom evenly. Cook the crepe until the edges brown and the top begins to feel dry. Carefully flip the crepe and cook the other side until it's golden brown.
Add more butter or oil to the skillet as needed until all the batter is used up.
When the crepes are cool enough to handle, then slice them into strips. Divide them between 4 soup bowls and set aside.
Heat the broth in a small soup pot. Add the carrot (if using), lemon zest, lemon juice and nutmeg. Gently simmer the soup for about 5 minutes or until the carrot is cooked to your liking. Check and adjust the seasoning with salt and pepper, if needed.
Ladle the soup over the crepes in the reserved soup bowls. Sprinkle each bowl with chives or green onion.