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Authentic Flädlesuppe

A delightful German Pancake Soup featuring thin ribbons of homemade pancakes in savory broth, perfect for various dietary needs.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: German
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 125 g 125g (1 cup) all-purpose flour Can substitute with whole wheat flour for added fiber.
  • 2 large 2 large eggs
  • 250 ml 250ml (1 cup) milk Almond milk or low-fat alternatives can be used.
  • 1 pinch Pinch of salt
  • 1 tsp 1 tsp baking powder (optional) For fluffier pancakes.
  • Butter or oil for frying Use a non-stick pan for best results.
For the Broth
  • 1 liter 1 liter (4 cups) beef broth (or vegetable broth) Low-sodium options are advised for heart health.
  • 2 tbsp 2 tbsp chopped fresh chives For garnish.
  • Optional: cooked carrots, leek, or celeriac slices Can be added for extra flavor.

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth. Let it rest for about 10 minutes.
  2. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in a small amount of batter to create thin crepes.
  3. Cook each side for about 1-2 minutes or until golden brown. Transfer the pancakes to a plate and let them cool.
  4. Once cooled, roll each crepe tightly and slice them into thin ribbons, known as Flädles.
  5. In a pot, bring your beef or vegetable broth to a gentle simmer. Add cooked carrots, leeks, or celeriac slices if desired.
Serving
  1. Place the Flädles in bowls and pour the hot broth over them. Top with chopped chives.
  2. Enjoy your Flädlesuppe immediately for the best texture.

Notes

Flädlesuppe is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. To reheat, warm the broth gently and add fresh pancake strips right before serving to maintain texture. Freezing is not recommended.