Authentic Flädlesuppe (German Pancake Soup)
Ingredients
Method
Notes
Put the flour, eggs, milk, and salt into a mixing bowl and whisk them together until the result is a smooth and thin batter with no large lumps.
Add the melted butter and then leave the batter to rest for about 5 to 10 minutes.
Put a nonstick skillet on a medium heat and spread a little butter or oil on it.
Take a little batter and pour it into the skillet, then quicken swirling the pan to spread it out into a very thin pancake.
Cook for about 1 to 2 minutes until the edges have turned a light golden colour, then turn over and cook the other side for an additional 30 to 60 seconds.
Use the rest of the batter and, if necessary, lightly grease the skillet.
Put the cooked pancakes on a plate and let them cool a bit.
Form a tight cylinder of the pancakes and cut them into thin strips using a sharp knife, thus making the traditional Flädle ribbons.
Put the beef broth into a large saucepan and heat it until it reaches a gentle simmer over medium heat.
Add some black pepper to the broth and then taste it to adjust the amount of salt.
Instead, place the sliced pancake strips into the serving bowls rather than adding them directly to the large pot.
Spread the hot broth over the pancake strips and let them warm through for about a minute.
Add a good amount of freshly chopped chives and, if desired, some parsley.
Serve it right away since the broth is still hot and the pancake ribbons are tender.
In place of beef broth, use a thick vegetable broth if you are preparing a vegetarian version; the traditional method is particularly noted for its clear broth and the thin slicing of the pancakes.