A cake recipe for all foodies:
Cut the greens, peel the onions and quarter them. Lightly fry in oil together with the chicken giblets. Pour 2 liters of water and gently simmer for about 90 minutes with the lid off.
In the meantime, prepare a pancake batter with milk, flour, salt and egg and let it swell a little. Chop the parsley and fold in. Bake narrow pancakes in clarified butter. Roll up and cut into narrow slices.
Pour the soup through a fine sieve. Let the saffron melt in it and season it with salt and freshly ground pepper. Add the defrosted peas to the soup and make 4 min.
Put the pancake rolls in preheated soup plates form and pour the hot soup.
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