Flädlesuppe (German Pancake Soup)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
190 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
German
Flädlesuppe (German Pancake Soup)
Description
This Flädlesuppe (German Pancake Soup) recipe starts by preparing thin savory pancakes from a batter of flour, milk, eggs, salt, and a touch of baking powder. Cooked like crepes until lightly browned on both sides, these pancakes are then cooled and rolled tightly before slicing into thin strips.
Heating a quality beef broth enriched by simmering vegetables like leek, carrots, and celeriac provides a flavorful base. The strips of pancake are placed into bowls and hot broth ladled over just before serving, ensuring the pancake strips retain a pleasant texture without becoming overly soggy. Fresh chives sprinkled on top add a fresh herbal note.
Flädlesuppe is a simple yet satisfying soup suited for light meals or as a starter. Its texture comes from the tender broth-soaked pancake strips, providing mild flavor that lets the broth’s savory qualities shine through. Detailed preparation produces subtle layers of flavor despite the minimal ingredients.
Ingredients
- 4 cups beef broth if using store-bought beef broth we recommend improving the flavor quality by simmering some leek, carrots, and celeriac in it for 30 minutes, then strain it and use as directed in this recipe) **Vegetarians: Use vegetable broth, high quality
- 1 cup all-purpose flour
- 3/4 cup milk
- 2 egg large
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- chives fresh, chopped, for serving
Instructions
- To make the pancakes, in a medium-sized bowl whisk together the flour, salt, baking powder, milk, and eggs until smooth. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a thin layer of batter over the surface, roughly the thickness of a crepe, and cook until the bottom is light brown. Carefully flip the pancake over and cook until the other side is light brown. Transfer the pancake to a plate. Repeat with the remaining batter, greasing with more butter as necessary. Makes 4-6 pancakes depending on the size of the skillet.
- Once the pancakes are cool enough to handle, roll them up tightly and slice them into thin strips. Divide the pancake strips between four bowls. Heat the beef broth and ladle the hot broth over the pancakes strips. Garnish with the chopped chives. Serve immediately. (The broth and pancakes can be made in advance but should not be assembled together until just before serving as the pancakes will become soggy.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 1178mg | 49% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 193IU | 4% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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