Flädlesuppe (Pancakes in Soup)

Fladlesuppe soup with pancakes dirndl kitchen

5 from 7 votes

Flädlesuppe (Pancakes in Soup)

Imagine yourself cozied up in a chalet in the snow-covered mountains with a steaming bowl of delicious, homemade beef broth and savory herb pancakes (Flädlesuppe or Frittatensuppe).

Prep Time1 30

Cook Time3

Total Time1 3 30

Course: Dinner, Entertaining, Lunch, Main Course, Soup

Cuisine: Baden-Württemberg, Bayern, German, Schwaben

Keyword: Apres ski recipe, German beef broth recipe, German pancake soup recipe, German Soup Recipe, kid-friendly soup recipe, ski resort recipe

Servings: servings

Calories: 294kcal

Author: Author: Sophie Sadler

Equipment

Ingredients

Homemade Beef Broth

500 grams marbly beef meat instead of the meat AND bones, I ended up using 2 pounds of bone-in short ribs
2 beef bones
4 celery stalks ends removed and roughly chopped
2 carrots large, peeled and roughly chopped
2 yellow onions peeled and roughly chopped
1 leek white part only and root removed, roughly chopped
1 bay leaf
1 Tablespoon sea salt
½ teaspoon whole, black peppercorns
chives for garnish

Fädle (pancake strips)

100 grams all-purpose flour
2 eggs
150 milliliters milk
1 pinch salt
herbs roughly chopped, if desired (I used flat leaf parsley)
1 strip bacon for greasing the pan in between cooking the pancakes

Instructions

Prepare the Beef Broth

In a large pot, add some high heat oil like avocado oil and heat to medium high heat. Once hot, add the meat and bones and cook until the meat is browned on all sides.
500 grams marbly beef meat, 2 beef bones
Add the vegetables and sautée for 5 more minutes or until lightly browned.
4 celery stalks, 2 carrots, 1 leek, 2 yellow onions
Add the bay leaf, salt, pepper and 2 quarts of water (2 liters) and bring to a boil. Place a lid on the pot and let simmer for about 2.5 hours.
1 bay leaf, ½ teaspoon whole, black peppercorns, 1 Tablespoon sea salt

Make the Flädle (Pancake Strips)

For the Flädle batter, whisk together all ingredients, then let stand for 10 minutes. The pancake batter will be thin like a crêpe batter.
100 grams all-purpose flour, 2 eggs, 150 milliliters milk, 1 pinch salt, herbs
In the meantime, heat a large, nonstick skillet to medium heat, then swirl one piece of bacon in it, to leave a thin layer of bacon grease.
1 strip bacon
Pour a thin layer of batter into the skillet and tilt the pan to distribute the batter. Allow to set up and become steamy.
Flip over, cook until just starting to turn a golden color, remove from skillet and immediately roll up before it cools. Repeat until all batter is used up, swirling the bacon piece in between each pancake.

Combine the Soup

After the broth has simmered for 2.5 hours, pour through a strainer to remove the meat and vegetables, then return to a boil. Season to taste with salt and pepper.
When ready to serve, cut the rolled up pancakes into strips and put on the bottom of a soup bowl. Top with the broth and sprinkle with finely chopped chives. Guten Appetit!
chives

Notes

TIPS

Flädle: Cooked pancakes can be made a day in advance and stored in the refrigerator uncut, simply cut shortly before serving.

Leftover Short Ribs: The cooked short ribs are PERFECT to use up the next day. Simply heat with a little red wine and broth, and allow it reduce to half the liquid, thicken with a bit of cornstarch and serve with some gnocchi or your favorite vegetable and Spätzle (German egg noodles). YUM!

Nutrition