Flädel Soup

Ingredients

• 20 g butter
• 200 ml milk
• 80 g flour
• 3 eggs
• 1 pinch salt
• vegetable oil (for frying)
• 1 l beef broth (boiled and seasoned)
• chive rolls (for garnish)

Instructions

1. 1.

   Melt the butter in a small pot. Set aside to cool. Whisk the milk with the flour in a bowl until smooth. Add the salt, butter, and eggs and stir into a smooth batter.

2. 2.

   Add a little oil to a hot non‑stick pan and scoop a ladleful of batter into it. Swirl the pan so the bottom is covered. Cook 1–2 minutes until golden brown, then flip with a spatula or paddle. Flip again on the other side until golden, remove from the pan and place on a plate. Repeat with the remaining batter until all pancakes are cooked. Stack the finished pancakes to keep them moist.

3. 3.

   Roll the pancakes tightly together, lay them side by side on a plate, cover, and chill for at least 30 minutes (this keeps them firm when sliced).

4. 4.

   Slice the chilled pancakes into strips with a kitchen knife. Arrange on soup bowls and pour hot seasoned broth over them.

5. 5.

   Sprinkle chive rolls over the flädel soup before serving.