I first tried Flaedlesuppe while visiting Schloss Neuschwanstein in Bavaria in 2007. It was an appetizer at one of the cafes near the castle. I remember being amazed by how something so simple, just a pile of pancake strips soaked in broth, could taste so good. A good broth is key to recreating this recipe.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Schloss Neuschwanstein is located in the the southwestern part of Bavaria in Germany, close to the Austrian border. It is near the town of Füssen. King Ludwig II had construction on Neuschwanstein started in 1868. He only ruled Bavaria for 22 years, from the age of 18 until his death at the age of 40 in 1886. Two-thirds of the castle were still incomplete at the time of his death. No further construction, other than upkeep and renovation, took place after 1892. King Ludwig II requested the castle be destroyed with his death. Obviously, that request was not carried through. Instead, the castle was opened to the public seven weeks after he was found in Starnberger See. He only resided in the castle for 172 days. The name of the castle at this time changed from ‘Neue Hohenschwangau’ to Schloss Neuschwanstein. It also became the model for the Sleeping Beauty Castle in Disneyland.
The biography of King Ludwig II is available here.
Chad was surprised by the absence of guardrails.
Marienbrücke (Mary’s Bridge) offers amazing views of the side of Neuschwanstein, but I would not recommend looking down from the bridge if you are afraid of heights.
Evan did not take a single bite of the crepe. He resorted to just tossing it around his high chair. He has become really picky recently and is refusing most solids. His teeth are still bothering him a bit. Hopefully they pop through soon.
Flädlesuppe (German Crepe Soup)
Adapted from Grandma’s German Cookbook
Flädlesuppe (German Crepe Soup)
Ingredients
- 3 1/2 ounces (100 g) all-purpose flour about a scant 1 cup
- 2 eggs
- 1 1/3 cups milk
- pinch salt
- pinch grated nutmeg
- 2 tablespoons butter or vegetable oil
- 4 cups broth beef or vegetable
- pepper to taste
- Freshly chopped chives or parsley for garnish
Instructions
- In a medium bowl, whisk together flour, eggs, milk, salt, and nutmeg until no lumps remain. Let rest about 15 minutes.
- In a large skillet, heat butter or oil over medium-low heat. Add just enough batter to make a thin coating over the bottom. Fry until lightly golden, 1-2 minutes per side. Repeat with remaining batter.
- When crepes are cool enough to handle, tightly roll each up and slice into thin strips. Divide the strips among four bowls. Heat the broth, season to taste, and pour over the crepe strips. Garnish each bowl with fresh herbs. Serve immediately.
[…] recipes you can use with the crepe pan: Peanut Butter Crepes with Cinnamon Cream Cheese Filling, German Crepe Soup, Strawberry Nutella Cheesecake Crepes, Russian Crepes, South African Crepes with Cinnamon Sugar, […]