Frittatensuppe Recipe
Blue Oyster Mushroom Consommé, Buttermilk Crêpes, Smoked and Pickled Egg
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Ingredients
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Consommé
Buttermilk Crêpes
Smoked and Pickled Egg
Method
Consommé
- 1
Prepare the Consommé
In a large pot, sauté finely chopped shallots and garlic in a little oil until translucent. Add the blue oyster mushrooms and cook until they begin to soften. Pour in the vegetable stock and add thyme, salt, and pepper. Simmer for about 30 minutes. Strain the mixture through a fine sieve to achieve a clear broth.
Buttermilk Crêpes
- 2
Make the Crêpes
In a bowl, whisk together all-purpose flour, buttermilk, eggs, and salt until smooth. Heat a non-stick skillet over medium heat and melt a little butter. Pour a ladle of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter, stacking crêpes on a plate.
Smoked and Pickled Egg
- 3
- 4
Pickle the Eggs
Prepare a pickling solution by combining rice vinegar, water, sugar, and salt in a saucepan. Bring to a simmer until the sugar and salt dissolve. Submerge the smoked eggs in the pickling solution and let them sit for at least 2 hours in the refrigerator.