German Pancake Soup Recipe ~ Oma's Flädlesuppe
Flädlesuppe, German pancake soup, is a comfort food that many Germans (esp Swabians) recall from their childhood. It's literally just a hearty broth poured over rolled crepe-like pancakes. And .... it's heavenly!
Makes 4 servings
- ½ cup (65 grams) all-purpose flour
- 1 pinch salt
- 1 large egg
- ½ cup (120 milliliter) milk
- 1 tablespoon (14 grams) butter or oil
- 4 cups (960 milliliters) broth (beef, chicken, or vegetable)
- parsley or chives for garnish
- Mix the flour, salt, egg, and milk together in a bowl, making a fairly liquid batter.
- Melt the butter in a non-stick saucepan. Pour a couple of spoonfuls of batter and immediately swirl/tilt the pan so that the batter forms a thin layer over the bottom.
- Fry until lightly golden, just a few minutes, flip and fry other side about 30 seconds. Remove to plate and repeat with remaining dough. You may need to add a bit more butter.
- Let the pancakes cool while you heat the broth to simmering. Adjust the seasonings, if needed.
- Roll each pancake and cut into thin slices. Place the rolled up slices in the bottom of each bowl (usually 1 pancake each).
- Pour the hot broth over top, garnish with parsley or chives and serve immediately.
- Alternatively, cook julienned veggies, such as carrots, celery root, or leeks in the broth first.
- Steam veggies separately and add them to the finished soup.
- Add little pieces of leftover meat.
- Season the broth with Maggi, nutmeg and/or freshly ground black pepper.
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