Herbal Flädle Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
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.
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