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Pancake soup

Pancake soup

A classic of the rural soup kitchen: strong beef broth with shredded pancakes.
Martha Thaler
Farmer from farm Zmailer-Hof
Ingredients
4 persons
30 MIN.
  • 100 g
    flour
  • 200 ml
    milk
  • 3
    free- range eggs
  • 2-3 dspn
    finely chopped chives
  • salt
  • oil for frying
  • 800 ml
    meat broth
Print recipe
www.roterhahn.it
Instructions - Pancake soup
  • circle-dashed 1.
    Step
    Beat the flour, milk and salt with a whisk until smooth, then whisk in the eggs until the batter is creamy.
  • circle-dashed 2.
    Step
    Heat a little oil in a frying pan and cook small pancakes until all the batter has been used.
  • circle-dashed 3.
    Step
    Let the pancakes cool, roll them up and cut them into thin strips. Serve them in the hot broth.
  • circle-dashed 4.
    Step
    Add chives, salt and allow the batter rest for 10 minutes.
  •  
    Happy cooking
Martha Thaler
Farmer from 'Roter Hahn Hofschank'
Zmailer-Hof in Schenna

From the farm kitchen

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Johann Thaler  | Schenna  (Meran and environs)
South Tyrolean inn
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