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, flour, melted butter, chives, and sea salt until smooth. Let the batter rest for 10 minutes.
- 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 your chicken broth until steaming.
- 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 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 chicken stock for vegetable broth for a meatless option.
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