German cuisine · Soups & Stews

Pancake Soup

Clear beef broth with wafer-thin egg pancakes, cut into fine strips and stirred in.

Ingredients · for 4 servings

• 1.2 l rich beef broth
• 100 g flour
• 2 eggs
• 250 ml milk
• 1 bunch chives
• 2 tbsp clarified butter
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Whisk the flour, eggs, milk, salt and nutmeg into a smooth, thin batter and let it rest for 15 min, so the pancakes don't tear later.
2. Heat a little clarified butter in a 24 cm nonstick pan and pour in a thin ladle of batter so it just barely covers the bottom.
3. Cook the pancake over medium heat for 1–2 min per side, until light golden, and bake four to five wafer-thin pancakes this way one after another.
4. Stack the pancakes, let them cool completely, roll up tightly and cut the roll into 3 mm thin strips with a sharp knife.
5. Bring the beef broth to a boil, season with salt and pepper and remove from the heat.
6. Loosely distribute the pancake strips into warmed bowls, pour the hot broth over and serve immediately sprinkled generously with chive rings.