Flädlesuppe

Name: Flädlesuppe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: German
Ingredients: 125g All-purpose Flour; 250ml Milk; 3 medium Eggs; 1 tbsp Butter, or neutral oil, for frying; 1.2 l Clear Beef Broth; 2 tbsp Chives, fresh, finely snipped (garnish); 1 pinch of Salt; 1 pinch of Nutmeg, freshly grated

Flädlesuppe is a comforting German soup of silky, paper-thin pancake ribbons served in a clear, savory beef broth. Light crepes are quickly pan-fried, rolled and sliced into delicate strips that soak up the flavorful broth—finished with a sprinkle of fresh chives for brightness.

Flädlesuppe is a comforting German soup of silky, paper-thin pancake ribbons served in a clear, savory beef broth. Light crepes ar... Show more

Traditional German Recipe

Health Grade

B- · Healthy

Time

40 min

Price

0,48 €

Calories

251 kcal

low calorie

quick

easy

low carb

Method

Mix the batter

In a mixing bowl, whisk together 125 g of All-purpose Flour, 250 ml of Milk, and 3 medium Eggs with a pinch of Salt and a pinch of freshly grated Nutmeg until the batter is smooth and lump-free. It should be thin and pourable, almost like heavy cream.

Rest the batter

Cover the bowl and let the batter rest for 10 minutes so the flour can hydrate. While it rests, pour the 1.2 l of Clear Beef Broth into a pot and warm it over medium heat until it is steaming and just barely simmering; keep it hot on low while you finish the pancakes. Give the batter a quick whisk before cooking if it has thickened on top.

Heat the pan

Set a skillet over medium heat and melt 1 tbsp of Butter in it, just enough to coat the bottom in a thin film.

Cook the pancakes

Pour in a small ladleful of batter and immediately tilt and swirl the pan so it spreads into a very thin pancake. Cook for about 2 minutes until the underside is lightly golden and the top looks mostly set, then flip and cook the second side for about 1 minute. Transfer each pancake to a plate and repeat with the remaining batter, adding a little more butter as needed between pancakes.

Slice the Flädle

Let the pancakes cool just enough to handle, then stack them, roll them up loosely, and cut them into thin ribbons with a sharp knife. Aim for strips about 5 mm wide so they float nicely in the soup.

Assemble and serve

Divide the pancake strips among warm bowls, ladle the hot broth over them, and finish with the 2 tbsp of finely snipped Chives on top. Serve immediately while the strips are silky and the soup is piping hot.