Go Back
Authentic Flädlesuppe recipe - German pancake soup with crepes and beef broth.

German Pancake Soup

A cozy bowl of German Pancake Soup, also known as Flädlesuppe, combines savory broth with tender strips of pancakes, creating a comforting dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pancakes (Flädle)
  • 2 pieces eggs
  • 1 cup milk
  • 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • a small pinch nutmeg optional but very traditional
  • Butter or neutral oil for the pan
For the soup
  • 6 to 8 cups hot chicken stock or beef stock homemade or good quality store bought
  • Salt and pepper to taste
  • Chopped chives or parsley for topping

Method
 

Preparation
  1. Make the pancake batter. Whisk the eggs and milk in a bowl. Add flour, salt, and nutmeg, then whisk until smooth. Let it rest for 10 minutes.
  2. Cook thin pancakes. Heat a nonstick pan over medium heat. Add a tiny bit of butter, then pour in a small ladle of batter. Cook about 1 minute on one side, flip, then 20 to 30 seconds on the other side. Stack on a plate. Repeat.
  3. Slice into strips. Let the pancakes cool slightly, roll them up loosely, then slice them into thin ribbons.
  4. Warm the broth. Bring your stock to a gentle simmer, and adjust salt and pepper as needed.
Serving
  1. Put a handful of pancake strips in each bowl. Ladle hot broth over the top and garnish with chives or parsley.

Notes

For best texture, avoid boiling the pancake strips in the pot. Instead, pour broth over them in the bowl just before serving.