CRESPELLE IN BRODO PAPER-THIN PANCAKES IN CHICKEN CONSOMMÉ
有机鸡汤配鸡蛋薄饼

薄饼

面粉30克

鸡蛋3个

水100毫升

牛奶100毫升

帕玛森芝士80克

盐适量

黑胡椒适量

肉豆蔻粉适量

橄榄油适量

鸡汤

芹菜150克

胡萝卜150克

洋葱150克

鸡胸肉300克

蛋白200克

鸡汤1升

For the pancakes

30g flour

3 eggs

100ml water

100ml milk

80g Parmigiano Reggiano

Salt, to taste

Black pepper, to taste

Ground nutmeg, to taste

Olive oil, to taste

For the consommé

150g celery

150g carrots

150g onions

300g chicken breast

200g egg whites

1L chicken stock

薄饼

将面粉、鸡蛋、盐、黑胡椒和肉豆蔻粉放在盆中，加入水和牛奶，手动混合搅拌均匀。用细筛过滤面糊后静置30分钟。

用中火加热不粘锅（在烹制过程中也尽量保持该温度）。

用厨房纸蘸水擦一下锅，再倒上少许橄榄油。倒上一些面糊，尽可能地摊成很薄的饼。

将饼铺在砧板上，撒上帕玛森芝士和肉豆蔻粉，像雪茄一样卷起来。

Prepare the pancakes

Place the flour, eggs, salt, black pepper and ground nutmeg in a mixing bowl. Add the water and the milk, and whisk well to combine. Pass through a very fine sieve and rest for 30 minutes.

Heat a nonstick pan over a moderate heat (try to keep the temperature even during cooking).

Wet the pan with some paper tissue and add a couple of drops of olive oil. Add some batter, and make the pancake as thin as you can.

Spread each cooked pancake on a board and sprinkle with Parmigiano Reggiano and ground nutmeg, then roll up like a cigar.

鸡汤

将所有蔬菜洗净并切好，把它们同鸡胸肉和蛋白一同倒入食品料理机中，搅拌至质地细腻均匀。在混合物中加入鸡汤，文火炖煮1小时。

当鸡汤变得清澈透明，用大号咖啡滤纸进行滴滤过滤。

重新加热鸡汤，并确认下味道。在盘中放入3张薄饼，倒入热鸡汤。

Prepare the consommé

Clean and peel all the vegetables and chop them in a food processor with the chicken and the egg white until you get a soft, homogeneous paste. Put the mixture in a pot with the cold chicken stock and bring to a simmer over a low heat, cooking gently for 1 hour.

When the stock is crystal clear, pass it through a large coffee filter and leave it to drip.

Reheat the consommé and check the seasoning. Serve three pancake rolls per plate and cover with hot chicken consommé.