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Vegetable Consommé with Julienned Crêpes

Since Christmas is coming, we thought we'd suggest another one of the Missoni family's traditional holiday recipes

Ingredients for four people:

 

For the crêpes
80 grams of flour
2 eggs
1 cup of milk
Fresh chopped parsley, to taste
Salt, to taste
Butter to cook crepes

 

For the vegetable broth
3 litres of cold water
1 potato
1 carrot
1 celery stalk
1 tomato
1 zucchini
Fresh parsley
Salt, to taste

 

Prepare the vegetable broth first. Wash all the vegetables, cut them into small pieces and add them to a pot containing 3 litres of cold water. Add parsley and salt and simmer for at least one hour. Taste and adjust seasoning according to your tastes, adding more water or salt, if necessary.
(You can use organic bouillon to add more flavour.)

 

To make the crêpes, sift the flour into a bowl and gradually whisk in the milk. Add the eggs, chopped parsley and salt. Whisk until smooth.

 

Lightly butter a 15 cm non-stick griddle or frying pan and using a ladle, pour just enough batter onto the pan to create a very thin crêpe. Cook for one minute on each side and set aside to cool. Continue until all the batter is finished.

Place the crêpes one on top of the other, roll into a tube, and cut into long, thin strips.

 

Separate the julienned crêpes into four bowls, add hot consommé and serve with parmesan cheese on the side.

The bowl on a napkin and a placemat from Missoni Home for Yoox limited edition collection.