Flädlesuppe (German Pancake Soup)

flaedlesuppe recipe authentic German pancake soup beef broth

Flädlesuppe (German Pancake Soup)

Kimberly Killebrew

A Swabian speciality from southern Germany, Flädlesuppe is a traditional soup featuring thinly sliced crepes in a rich beef broth and sprinkled with chopped chives. This traditional recipe brings together simple ingredients to create a truly soul-satisfying soup!

Print Recipe

5 from 8 votes

Prep Time 15

Cook Time 10

Total Time 25

Course Entree, Main Course, Side Dish, Soup

Cuisine German

Servings

Calories 190 kcal

Ingredients

4 cups high quality 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
1 cup all-purpose flour
3/4 cup milk
2 large eggs
1/2 teaspoon salt
1/8 teaspoon baking powder
chopped fresh chives 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

Keyword Flaedlesuppe, Pancake Soup

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