Weekend Herb Blogging: 3 Years! YAY! Veggie soup with herb-y soup crepes
Since I found this lovely event I am trying to participate whenever I have time and an appropriate post. I have participated about 38 times over the years and had the honor to be a host 3 times which made me very proud!
If you wonder what my submissions were please use the blog search typing “WHB” or klick here. :)
After 3 years of organizing this event Kalyn decided to pass on the duties to Haalo of Cook (almost) Anything At Least Once. While I am sad to see Kalyn part with WHB, I congratulate Haalo as the new Queen of WHB and whish her all the best and good luck!
Now I should continue with my submission for the anniversary Weekend Herb Blogging. If you ask me about my favortie herb I most probably will respond with “cilantro” *smile* I really love this herb tho I seem to be the only one around my family and friends. Well, at least G. doesn’t mind me cooking with cilantro but he is not too fond of it tho.
I however would use this herb in almost anything I cook *hehe* this time I used it in my soup crepes for todays lunch:
herb-y soup crepes
I have always loved my Grandma (who left us a few years ago and whom I am thinking of today on All Soul’s Day with my most precious and lovingly memories) when she made those soup crepes for us children when I was younger and still living at home. In Austrian the are called “Fritatten” and “Fritattensuppe” was the most loved soup my brother and I were carving for :)
It’s really very simple and quick to make but oh boy does it taste good!!
100 gram flour (I use spelt)
1 tsp salt
3 tablespoons olive oil
water (or milk)
1 egg (optional)
1-2 dried and crumbled cilantro (you can also use fresh one if on hand)
Mix together all ingredients using as much liquid as you need to get a viscid dough, not too runny and not too thick…
Heat a pan (very hot) and begin to make the crepes. I use a ladle to measure the dough used for each crepe.
I do not need to tell you how to make crepes do I?
when still warm roll up each crepe and cut into thin slices about 0,5 cm broad. Let cool a bit and store for further use or use immediately with your soup.
I used them for my veggie soup today. I made the soup following the ever gorgeous DKM’s soup recipe (had to skip the mushrooms tho cause I didn’t have them)!
weekend herb blogging