Flädlesuppe (pancake strip soup in strong beef broth)

Flädlesuppe is a Swabian and Bavarian soup in which thin pancake strips float in a clear, strong beef broth. It is simple, has a festive feel and is very quick if you already have broth. Children love it too.

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Method

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1. Whisk the flour, milk, eggs, salt and melted butter smooth and let the batter rest for 10 minutes. ⏱ Timer: 10 min
2. Grease a non-stick pan with a little oil and heat over medium heat.
3. Pour in a ladle of batter, swirl it out thinly and cook until golden on both sides, about 1 minute per side. ⏱ Timer: 1 min
4. Let the pancakes cool, then roll them up and cut into thin strips about 0.5 cm wide.
5. Bring the beef broth to a boil and season with nutmeg.
6. Just before serving, put the pancake strips in the bowls, pour over the hot broth and sprinkle with chives.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Keep the batter thin so the pancakes come out very thin, as thick strips are heavy and go soggy in the soup.
• Add the pancake strips to the soup only when serving, or they soften and fall apart.
• Lots of chives and a little nutmeg give the typical flavour.

Frequently asked questions

Can stock cubes be used?

They can, but a good beef broth largely determines the result; homemade is best.

Can the pancakes be fried ahead?

Yes, they keep for 1-2 days in the fridge covered with film; cut them only before serving.

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