Description
This cozy Schwaben-style soup, hailing from the region just west of Munich, is breakfast comfort in a bowl. Ideal for an easy Sunday supper, it’s been reimagined with a savory twist: hearty chicken sausage, a gently poached egg, and just a hint of maple syrup to round out the flavors. Perfect for feeding a crowd, the recipe doubles effortlessly, and the crepes can be made ahead.
Ingredients
Ingredients
1/2 cup all-purpose flour, or white-whole wheat flour or all-purpose gluten free flour
1/3 cup milk of your choice, plus 1 extra Tablespoon
1 egg
1/4 teaspoon salt
About 12 fresh chives, snipped into 1/4 inch pieces with scissors
Spray oil for the pan
5 cups chicken stock
2 teaspoons chicken bouillon (optional, but recommended)
4 small precooked chicken and apple sausages, sliced thinly
2-3 Tablespoons maple syrup
4 poached eggs (or 2 eggs per person)
Salt and pepper to taste
Instructions
Directions
- Mix flour, milk, eggs, and salt in a blender or small bullet blender. Blend until all the flour is completely combined. Let sit for 30 minutes.
- Heat 8 to 9-inch non-stick skillet over medium heat. Spoon a few tiny drops of batter in the pan. If the batter begins to cook right away, it is ready to go.
- Lightly spray the pan with oil. Pick up the pan off the heat and pour 4 Tablespoons of batter in the pan. Immediately tilt the pan and swirl the batter around until it thinly fills the bottom of the pan. Place back on the burner. Sprinkle the batter with chives.
- When the edges brown and curl and the bottom is a golden (1-2 minutes), turn it over for another 20-30 seconds.
- Place crepe pancake on a cutting board to cool for about 30 seconds. Turn the crepe chive side up and roll tightly into a cylinder. Set aside.
- Repeat with the remaining batter. You should get about 4-5 crepes.
- Heat broth and bouillon (if using) in a medium size pot. Add sliced sausage and maple syrup. Bring to a low simmer.
- Just before serving, slice crepes into thin slices. Place the rolled crepes in the bottom of each soup bowl (cut side down). Fill bowls with sausage and broth and top with the poached egg. Season eggs with salt and pepper.
Notes
If making ahead of time, prepare the crepes, roll them into cylinders and place in a covered storage container or plate with plastic wrap. Refrigerate. Before serving, leave the crepes out at room temperature for about an hour to warm up. Cut the crepes and place in the bottom of each bowl. Top with an inch of hot broth to heat the crepes through (let sit for about 30 seconds) before adding the sausage and remaining broth.