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:
- First of all, prepare the crepes. Beat the flour, eggs, milk and baking powder with a ball whisk leaving a smooth mixture.
- Season with salt and pepper and add the chopped parsley, leaving it to rest for half an hour.
- Stir and cook the crepes by spooning the mixture into a buttered skillet.
- Form the tortilla and cook them on both sides. Once all the crepes are ready, cut them into strips.
- 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.
- 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.
