Starter

Pancake soup

Name: Pancake soup
Total time: 30 min
Yield: 4 persons
Ingredients: 100 g flour; 200 ml milk; 3 free- range eggs; 2-3 dspn finely chopped chives; salt; oil for frying; 800 ml meat broth

A classic of the rural soup kitchen: strong beef broth with shredded pancakes.

Martha Thaler

Farmer from farm Zmailer-Hof

Roter Hahn/Frieder Blickle ©

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

1.

Step

Beat the flour, milk and salt with a whisk until smooth, then whisk in the eggs until the batter is creamy.
2.

Step

Heat a little oil in a frying pan and cook small pancakes until all the batter has been used.
3.

Step

Let the pancakes cool, roll them up and cut them into thin strips. Serve them in the hot broth.
4.

Step

Add chives, salt and allow the batter rest for 10 minutes.
Happy cooking