Recipe: Pancake Strips for Soup (Fladchen)

PANCAKE STRIPS FOR SOUP (FLADCHEN)

"These julienne strips of golden egg crepes are also a feature of the Swabian Kitchen."

1/2 cup flour
1 egg
Salt (to taste)
1/2 cup water
1 teaspoon minced fresh parsley (optional)
butter (for frying)

Sift flour into a mixing bowl.

Beat egg with salt and water and pour into bowl with flour. Beat until batter is smooth, thin and absolutely free of lumps. Add parsley and stir through.

Melt about 1 teaspoonful of butter in an 8-inch skillet and when bubbling but not brown, pour in 2 tablespoons of egg batter. Tip and rotate pan so batter covers bottom in a thin even layer. Do this quickly, as batter will set almost as soon as poured. Let batter cook until golden brown on one side, turn over and brown on the other. Remove from pan and put on a rack or cloth to cool. Continue making crepes in this way until batter is used up, adding more butter as needed. Do not let pan get too hot.

This amount of batter should make 5 or 6 thin (6-inch) crepes. When crepes are cool enough to handle, roll each one tightly, jelly-roll fashion, and cut across into thin julienne slices.

To serve, put Fladchen in soup plate or cup and ladle chicken or beef broth over them.

For 6 servings of soup
Source: The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

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