Recipe of the traditional Celestina consommé

Ingredients to make the traditional Celestina consommé:

• 50 grams of butter
• 2 garlic cloves minced
• 1 sprig of chopped parsley
• 1 liter of clear chicken consommé
• For the crepes:
• 1/2 cup of milk
• Salt
• pepper to taste
• 1 tbsp. chopped parsley
• Butter, as needed
• 1/4 tsp. baking powder
• 1 cup of flour
• 2 eggs

How to make the traditional Celestina consommé:

1. First of all, prepare the crepes. Beat the flour, eggs, milk and baking powder with a ball whisk leaving a smooth mixture.
2. Season with salt and pepper and add the chopped parsley, leaving it to rest for half an hour.
3. Stir and cook the crepes by spooning the mixture into a buttered skillet.
4. Form the tortilla and cook them on both sides. Once all the crepes are ready, cut them into strips.
5. Melt the butter and brown the finely chopped garlic cloves, add the chicken broth, boiling for a few minutes and adjusting the seasoning with salt and pepper.
6. On each individual plate (or in the tureen) arrange the crepes cut into julienne strips and pour in the broth. Serve immediately, sprinkling with chopped parsley.