Fladlesuppe German Pancake Soup
Learn how to make the best homemade German Soup. Our easy Fladlesuppe German Pancake Soup recipe features onion beef broth and sliced crepes.
Servings: 4
Calories: 396kcal
Equipment
- Non-stick pan
- blender
- measuring cups
- measuring spoons
- Large pot or Dutch Oven
- French knife
Ingredients
- 1 cup All purpose flour
- 1/8 tsp White sugar
- 2 Eggs
- 1 1/2 cups Milk
- 2 tbsp Butter
- 1/4 cup Chives chopped
- 4 cups Beef broth
- 3 tbsp Olive oil
- 1 Leek thinly sliced
- 1/4 cup Scallion finely chopped
- 1 Carrot peeled and chopped
- 1 Celery rib chopped
- 1 tbsp Fresh parsley
Instructions
- Blend the flour, salt, sugar, milk, eggs and butter in a blender until you've created a smooth pancake batter. Add chopped chives and stir until fully combined. Chill the pancake batter in the fridge for 30 minutes.
- Pour ¼ cup of batter onto a greased, hot non-stick pan and swirl around the pan to thin the batter out. Carefully peel and flip when edges of the German crepe begin to peel up off the pan. Cook the other side for 30 seconds.
- Cover the crepes with a dish towel and chill for 15 minutes.
- In a large pot or dutch oven, heat the olive oil in a large pot over medium heat and sauté the leek, celery, green onion, and carrots for 5 minutes.
- Add the beef broth and bring to a boil. Remove from heat, stir in the parsley and set aside.
- Stack the room temperature German pancakes on a cutting board and thinly slice using a French knife.
- Serve German Pancake Soup warm, with a handful of sliced crepes on top.
Nutrition
Calories: 396kcal | Carbohydrates: 35.3g | Protein: 14.7g | Fat: 22.1g | Saturated Fat: 7.4g | Cholesterol: 105mg | Sodium: 908mg | Potassium: 485mg | Fiber: 2.1g | Sugar: 7.3g | Calcium: 170mg | Iron: 3mg