First of all, prepare the crepes. Beat the flour, eggs, milk and baking powder with a ball whistle leaving a smooth mixture.
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| Ingredients to make the traditional Celestina consommé: |
| 50 grs of butter 2 cloves of minced garlic 1 sprig of picked parsley 1 liter of clear chicken consommé for the crepes :: 1/2 cup of milk salt pepper to taste 1 cda of pycized parsley Butter, the necessary 1/4 of cdta of baking powder 1 cup of flour 2 eggs |
Ingredients to make the traditional Celestina consommé:
2. season with salt and pepper and add the chopped parsley letting stand half an hour.
3. Revolver and cook the crepes by putting tablespoons of the mixture in a pertharned pan with butter.
4. Form the tortillite and cook them on both sides. Already lists all crepes cut them into strips.
5. Derret the butter and brown the finely chopped garlic cloves, add the boiling chicken broth for a few minutes and rectifying the salt and pepper season.
6. In each individual dish (or in the tureen), dispose of the crepes cut in Juliana and pour the broth. Serve immediately, spraying with chopped parsley.
