Flädlesuppe (German Pancake Soup)
A recipe for Flädlesuppe (German Pancake Soup)! This Swabian clear soup is served simply with pancake strips and a sprinkling of fresh herbs.
Servings 4 Servings
Ingredients
- 1 cup (125 grams) all-purpose flour
- Pinch salt
- 3/4 cup (177 milliliters) milk
- 2 large eggs
- 2 tablespoons (30 milliliters) sparkling water
- Unsalted butter or vegetable oil for the greasing the pan
- 4 cups (1 liter) beef or vegetable broth
- Freshly chopped chives or parsley for garnish
Instructions
- In a large bowl, combine the flour and salt.
- Slowly whisk in the milk until no lumps remain, followed by the eggs.
- If too thick, slowly add a little more milk. If too thin, slowly add a little more flour.
- Cover the bowl with a towel and allow to rest at room temperature for 30 minutes.
- Place a large nonstick skillet or pan over medium low heat. Lightly grease with butter or oil.
- Whisk the sparkling water into the batter.
- Once thoroughly heated, add 1/3 cup (80 milliliters) batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer.
- Cook until set on the top and the bottom turns golden, about 2 minutes.
- Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more butter or oil and repeat with remaining batter.
- When the pancakes are cool enough to handle, tightly roll each up and slice into thin strips about 1/4 inch (6 millimeters) thick.
- Divide the strips among four bowls.
- Heat the broth, season to taste, and pour over the pancake strips. Garnish each bowl with fresh herbs.
- Serve immediately.