Flaedlesuppe (Pancake Soup)

This month for regional recipes was in honor of Oktoberfest. When I found out we were going to Germany I immediately asked my friend Simone, who is from Germany, for an authentic recipe. I asked her for a vegetarian recipe because I wanted something that she knew tasted good, you see because Simone is a vegetarian. She ended up sending me this recipe which I am in love with. It is a very simplistic recipe but it tastes so good. All it is is pancakes in a vegetable broth with chives. It is really easy but perfect on a weekday when you are pressed for time and just want something comforting but in record timing.



The Mr. was very skeptical when I told him we were having a German pancake soup for dinner. He questioned me about it and then finally realized to go with the flow or else he would have to make his own dinner. I will give him points though, I have tried many weird recipes and although I might get a look from him saying "are you nuts?", he is always there at the table trying it out with me and nine times out of ten he surprises himself by actually liking it.

This was one of those recipes. I have never made crepes before so I wasn't sure if I could pull it off. I thought for sure it would stick to the pan and I would end up spending hours in the kitchen scrubbing scramble burnt batter from my pan. I am glad to say that it was a success from start to finish. For not having a lot of ingredients in them, it took all of my willpower not to sit there and eat the pancakes as they came out of the pan. They were super easy to make and can be done in advanced and stored in the refrigerator until you need them. I threw my in the refrigerator just to get them cooler faster. Now you may be like me and look at the batter going, this is too thin, but it's not. As for the broth, I used my jar of vegetable stock bullion but if you make your own stock then that would be even better.

• 3/4 c. wheat flour
• 1 c. skim milk
• pinch of salt
  
• 2 large eggs
• 4 c. vegetable stock
• chives, sliced
  

1. Mix flour, eggs and salt in a large bowl and mix until combined. Slowly add the milk 1/4 cup at a time until smooth. This will keep lumps from forming. Heat a large pan or skillet over medium-low heat and spray with cooking spray to coat the pan.
2. Ladle some of the batter in the pan and rotate the pan until the batter is covering the bottom. Cook until browned on the bottom, about 2 minutes and flip the pancake and cook until golden brown. Repeat with the rest of the batter. Se aside and allow to cool completely. If they are hot when you add them to the soup they will fall apart.
3. Meanwhile heat up vegetable stock.
4. Once the pancakes are cooled cut them in half and then into thin strips. This will cut them down so they are not so long in the soup.
   
5. Lay the pancake strips in the hot broth and sprinkle the chives on top.
   

This post is submitted in
Regional Recipes
Friday Favorite
Friday Potluck
Fresh, Clean and Pure Friday