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.

Ingredients:

• 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

Preparation:

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.