Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 250 g flour, type 405
- 2 egg (s), wt. KL M
- 300 ml milk, approx.
- 0.5 teaspoon ½ salt
- some parsley, freshly chopped
- some chives, fresh
- 100 g butter, for the fryin pan
- 2 liters beef broth, good
Print Recipe
Pin Recipe Instructions
- Mix the flour, eggs, milk and salt well until smooth. Let stand for about 30 minutes so that the flour can swell. Mix finely chopped herbs into the batter.
- Heat the coated pan with a little butter. Pour in some dough, swirl the dough evenly and thinly. After a while, turn the pancake over to bake the second side.
- The batter is enough for about 8 pancakes.
- Process the dough completely. After cooling, cut the pancakes three or four times and cut fine strips.
- Heat the meat stock and add the patties just before serving.
- Tip:
- The cut patties can be frozen in portions very well in advance.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below