Flädlesuppe in German is translated to pancake soup in English, because the main ingredients in this traditional soup are thin, shredded pancakes! I love this soup because it serves as a quick, easy-to-make lunch with little investment and lots of gain. You can use vegetable or beef broth, depending on your preference. Celery, leek, green onion, parsley and carrots give it a little texture and flavor, but the shredded pancakes are the absolute star in this dish.
Here is a tip for shredding the pancakes: cover them and chill in the refrigerator for 30 minutes before cutting them stacked with a sharp knife. They hold together better when cut cold versus hot straight from the pan.
- 1 cup all-purpose flour
- 1/8 tsp. salt
- Pinch granulated sugar
- 1 1/2 cups whole milk
- 2 eggs
- 2 Tbsp unsalted butter, melted (plus more for greasing the pan)
- 4 cups beef broth
- 1 Tbsp olive oil
- 1 leek, thinly sliced
- 1/4 cup green onion, chopped
- 2 large carrots, peeled and chopped
- 1 celery rib, chopped
- 1 Tbsp chopped fresh parsley
- Add the flour, salt, sugar, milk, eggs and butter to a Magic Bullet pitcher and blend. Chill in the refrigerator for 30 minutes.
- Pour 1/4 cup batter on a greased, hot skillet and swirl to thin the batter out around the pan. Flip when edges begin to peel up off the pan.
- Cover and place the crepes in the refrigerator for 30 minutes.
- Heat the olive oil in a large pot over medium heat and sauté the leek and celery until soft, about 7 minutes.
- Add the green onion, carrots, and beef broth and bring to a boil. Remove from heat, stir in the parsley and set aside.
- Stack the crepes on a cutting board and thinly slice.
- Serve the soup warm, with a handful of sliced crepes.
Makes 4 servings.