Flädlesuppe - German Pancake Soup
This comforting dish is perfect for chilly days! Flädlesuppe is a traditional German soup made with savory pancakes, sliced into delicate strips, and served in a warm, flavorful broth.
Ingredients
- 2 eggs
- 150 ml milk
- 75 g flour
- 3 tbsp melted butter
- 1 tbsp chives
- 1/2 tsp fine sea salt
- 1 tbsp Clarified butter for cooking pancakes
- 1 quart chicken broth
- 1 tsp chives for garnish
Instructions
- Whisk Together: In a bowl, mix eggs, milk, melted butter, chives, and sea salt. Gradually add the dry ingredients and continue to whisk until incorporated. It's ok if there are lumps. Let the batter rest for 10 minutes.
- Whisk: After 10 minutes, whisk the batter to remove any lumps.
- Cook Pancakes: Heat a little clarified butter in a nonstick pan. Pour a thin layer of batter into the pan, cook until golden, then flip. Repeat with the remaining batter.
- Roll & Slice: Roll up the cooled pancakes and cut into thin strips.
- Warm the Broth: Heat the broth until hot.
- Assemble: Divide the pancake strips into bowls and pour hot broth over them.
- Garnish: Sprinkle with fresh chives and serve immediately.
Notes
Tips for the Best Flädlesuppe
- Homemade Stock is King: For the richest flavor, use homemade beef or chicken stock. It’s worth the effort and can be made in large batches to freeze for later.
- Make-Ahead Friendly: Prepare the pancakes in advance and store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Vegetarian Version: Swap stock for vegetable broth for a meatless option.
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