icon Traditional Beef Soup With Sliced Crêpe

Frittatensuppe in Austria, Polévka se svítkem in the Czech Republic, Flädlesuppe in Germany, is a soup, traditionally a beef broth or a consommé, with slices of thin crêpe. Flädle is a dish from Schwaben, the region in southwestern Germany where cuckoo clocks, Porsches, the Black Forest Cake and movie director Roland Emmerich come from.

Flädle are made as salty, plain crêpe-style pancakes (Palatschinken). In Austria Flädle are called Frittaten; svítek in the Czech Republic. They are tightly rolled up and sliced into coils, then served in a clear soup.


  • 6 cups beef broth or consommé
  • 1 tsp salt
  • 100 g flour
  • 2 eggs
  • 1 cup milk
  • Pinch of nutmeg
  • 2 tbsp carrot, thinly julienned
  • 1 bunch parsley, chopped
  • Butter for frying


  1. In a bowl, combine the flour, salt and nutmeg. Add the eggs, and milk and work into a dough. Allow to rest for 15 minutes.
  2. Melt butter in a frying pan. Make 8 thin pancakes.
  3. Roll up the pancakes one at a time, and slice into strips about as wide as tagliatelle.
  4. Heat the beef soup. Ladle soup into individual plates, add a handful of the noodles, add the julienned carrot, sprinkle with parsley and serve.

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Last updated: November 15, 2013