📝 About This Recipe
Hailing from the heart of Southern Germany, Flädlesuppe is the ultimate comfort food that transforms simple pantry staples into a sophisticated starter. This soul-warming dish features a crystal-clear, deeply aromatic beef consommé served with delicate, herb-flecked pancake ribbons known as 'Flädle'. It is a masterclass in German 'Gemütlichkeit,' offering a perfect balance of rich savory broth and tender, buttery crêpes.
🥗 Ingredients
The Savory Broth
- 6 cups High-quality beef stock or consommé (homemade is best, otherwise use a premium store-bought version)
- 1 medium Carrot (peeled and left whole for infusion)
- 1/2 stalk Leek (cleaned thoroughly)
- 1 piece Bay leaf
- 4-5 pieces Black peppercorns (whole)
- to taste Salt
The Flädle (Pancake Batter)
- 1 cup All-purpose flour (sifted)
- 1 cup Whole milk (at room temperature)
- 2 large Eggs (at room temperature)
- 1 tablespoon Unsalted butter (melted and slightly cooled)
- 2 tablespoons Fresh chives (finely minced)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Salt
For Frying & Garnish
- 2-3 tablespoons Clarified butter (Ghee) (for frying the pancakes)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
In a large stockpot, combine the beef stock, carrot, leek, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat.
-
2
Allow the broth to simmer uncovered for at least 30 minutes to concentrate the flavors. You want a clear, rich liquid.
-
3
While the broth simmers, prepare the pancake batter. In a medium mixing bowl, whisk together the eggs, milk, and melted butter until well combined.
-
4
Gradually whisk in the sifted flour and salt until the batter is smooth and free of lumps. The consistency should be like heavy cream.
-
5
Fold in the finely minced chives and the pinch of nutmeg. Let the batter rest for 10-15 minutes; this allows the gluten to relax for tender pancakes.
-
6
Heat a small amount of clarified butter in a non-stick 8-inch or 10-inch skillet over medium heat.
-
7
Pour a small ladle of batter into the center of the pan, swirling it quickly to coat the bottom in a thin, even layer.
-
8
Cook for 1-2 minutes until the edges turn golden brown and the bottom is set. Flip carefully and cook the other side for another 30-60 seconds.
-
9
Transfer the finished pancake to a plate and repeat with the remaining batter, stacking them as you go. You should yield about 4-6 thin pancakes.
-
10
Once the pancakes have cooled slightly, roll each one up tightly like a cigar.
-
11
Using a sharp knife, slice the rolls crosswise into thin ribbons (about 1/4 inch wide). These are your 'Flädle'.
-
12
Strain the simmering broth through a fine-mesh sieve into a clean pot to remove the aromatics. Season with additional salt if necessary and keep it piping hot.
-
13
To serve, place a generous handful of pancake ribbons into individual warm soup bowls.
-
14
Ladle the hot broth over the ribbons. The heat will warm the pancakes instantly.
-
15
Garnish immediately with fresh parsley and serve while steaming hot.
💡 Chef's Tips
Always let your pancake batter rest for at least 10 minutes to ensure the ribbons don't become rubbery. For a crystal clear broth, never let it come to a rolling boil; a gentle simmer prevents the fat and proteins from clouding the liquid. If you have leftover savory pancakes from breakfast, they are perfect for this soup—just ensure they aren't sweetened with sugar. Use clarified butter (Ghee) for frying as it has a higher smoke point and adds a wonderful nutty flavor compared to regular oil. Do not add the pancake ribbons to the large pot of broth; they will soak up all the liquid and become mushy. Only add them to the individual serving bowls.
🍽️ Serving Suggestions
Pair with a crisp, dry German Riesling or a cold Weissbier to cut through the richness of the beef broth. Serve alongside a slice of crusty dark rye bread with salted butter for a full rustic meal. A simple side salad of thinly sliced cucumbers in a vinegar-dill dressing provides a refreshing contrast. For a more substantial version, add the finely diced cooked carrots from the broth back into the bowls. Follow this soup with a main course of Spätzle or a light vegetable tart.