A recipe for Flädlesuppe (German Crepe Soup)! This Swabian clear soup is served simply with strips of crepes and a sprinkling of fresh chives or parsley.
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Schwäbische Flädlesuppe is one of my all-time favorite soups when I am looking for something light and comforting. I first came across it in 2007 when visiting Schloss Neuschwanstein in Bavaria with my family.
We stopped by a restaurant in Schwangau before walking up to the castle and this soup was available as an appetizer. I remember being amazing by how something so simple, just a pile of pancake ribbons in a clear broth, could taste so good.
I ended up bringing home a few powdered packets of the soup from the grocery store to hold onto that memory, but have since learned it is so easy and so much better to make it from scratch!
The key to recreating this recipe is using a good quality broth since there are only a handful of ingredients. I usually make Flädlesuppe with a rich, homemade beef broth, but you can also swap for a vegetable-based broth to make the soup vegetarian.
The crepe batter comes together simply by whisking flour with eggs, milk, and a pinch of salt and nutmeg. It is allowed to rest for about 30 minutes, then cooked in a thin layer on a hot pan until golden on each side. Once cool enough to handle, the crepes are rolled up, sliced, and served in a bowl with hot broth and a sprinkling of fresh herbs.
Pour the crepe batter into a thin layer on the hot, lightly greased pan (about 1/4 cup, 60 milliliters). If they are too thick, they will be difficult to roll and slice without tearing.
Flädlesuppe is a great way to use up leftover crepes/thin pancakes that have been made up to a day in advance. Just don’t pour the hot broth over the crepe slices until immediately before serving. The crepes will soak in the broth and start to fall apart.
Other variations can be found in neighboring countries. This soup is also known as Frittatensuppe in Austria and Flädlisuppe in Switzerland.
Looking for more comforting soups?
- Changua (Colombian Egg and Milk Soup)
- Krumplileves (Hungarian Potato Soup)
- Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo)
This recipe was originally posted in 2013 and updated in 2020.
Flädlesuppe (German Crepe Soup) Recipe
Adapted from Grandma’s German Cookbook
Flädlesuppe (German Crepe Soup)
- 1 cup (125 grams) all-purpose flour
- 2 large eggs
- 1 cup (240 milliliters) milk
- Pinch salt
- Pinch freshly grated nutmeg
- 2 tablespoons butter or vegetable oil for the pan
- 4 cups (1 liter) beef or vegetable broth
- Freshly chopped chives or parsley for garnish
- In a large bowl, whisk together the flour, eggs, milk, salt, and nutmeg until smooth with no lumps remaining. Set aside and let rest for about 30 minutes.
- In a large skillet, heat a light coating of butter or oil over medium-low heat. Add just enough batter to make a thin coating over the bottom (about 1/4 cup, 60 milliliters). Fry until lightly golden, 1-2 minutes per side. Repeat with remaining batter, greasing the pan as needed.
- 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.