When I’m abroad, people often ask me about typical Luxembourgian dishes. And it’s funny because the first thing that usually pops into my mind isn’t an actual dish, but more the way we combine two common dishes: soup and pancakes. Oh yes, you heard correctly. And no, we don’t eat soup and then have pancakes afterwards, we eat them both simultaneously. It took me years to find out that this isn’t something people usually do. So I guess we can say that it’s a typical Luxembourgian thing. You have to try it! And the best thing is, there’s no need to suppress your urge for dessert afterwards, since you’ve already had it.
The pancake recipe I’m going to share with you is featured in Ketty Thull’s recipe book. There are two secret ingredients: beer and melted butter. Let’s do this!
- 250 g flour
- 40 g sugar
- 300 ml milk
- 100 ml beer
- 40 g butter
- 3 eggs
Sift flour into a bowl. Add salt, sugar and eggs. Start whisking carefully (you don't want to add all the flour at once) while slowly adding milk and beer. Melt butter and add to dough. If there are any lumps, don't worry, you can sift your dough or blend it.
Put into fridge and cool for about an hour. Meanwhile, you can start making the soup (recipe below).
Heat a frying pan, add a little bit of butter or oil (I prefer rapeseed oil) and make your first pancake. You want them to be as thin ass possible, so don't add too much dough into your pan.
Here's a great trick I learned from my Mom: to keep your pancakes warm until all your dough is used up, simply put a plate on top of your big soup casserole and store your pancakes between the plate and the casserole lid. I also use the casserole lid to turn the pancake from one side to the other. You can have your pancakes with... ...white sugar, brown sugar, cinnamon sugar, a dash of lemon juice, any jam, honey, chocolate spread...
- 1 onion chopped
- garlic clove minced
- a small piece of celery
- 5 carrots
- 3 potatoes
- 1/2 turnip
- vegetable stock
Glaze onion and garlic. Add chopped celery, carrots, potatoes, leek and turnip. Add vegetable broth and let cook on medium flame for about 30 minutes until the vegetables are soft boiled. Meanwhile, you can make your pancakes.
Finally, blend it all with a hand-mixer.
Serve in bowls, add some fresh parsley. Mmmh, bon appétit!