Pancake strip soup

Name: Pancake strip soup
Total time: 30 min
Yield: 3
Cuisine: Austrian
Ingredients: 100 g Plain wheat flour; 100 g Egg, without shell; 180 g Whole milk; 15 g Butter; 1000 g Prepared beef stock; 12 g Fresh parsley; 1 g Salt; 0.5 g Black pepper

Fine strips of savoury pancake in clear hot beef broth.

Estimated total time: 30 minutes3 portionsAbout 270 kcal per portion

Frittatensuppe — real photograph of the prepared dish — Photo: Benreis · CC BY-SA 4.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

100 g Plain wheat flour
100 g Egg, without shell
180 g Whole milk
15 g Butter
1000 g Prepared beef stock
12 g Fresh parsley
1 g Salt
0.5 g Black pepper

Method

Whisk flour, eggs, milk, salt and pepper into a smooth thin batter and rest for 10 minutes.
Heat a small non-stick pan, brush with butter and cook thin pancakes for about 1 minute each side until set, using the remaining butter between batches.
Roll pancakes up and slice crosswise into thin ribbons. Heat beef stock until simmering.
Divide pancake strips between bowls, pour over hot broth and finish with parsley. Serve immediately.

Vegetable stock can replace beef stock for a vegetarian version, with different nutrition and seasoning.

Frittatensuppe

Allergens and ingredient checks

Listed allergens: celery, eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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