What exactly is this strange looking soup below? Well, this Frittatensuppe (nouns in German always start with a capital) is not mine or your daily lunch soup I think. Frittaten-what? This German soup is also known as Flädlesuppe, pancake soup or crepe broth. It comes from Bavaria. You might also find it in Austria while on a snow holiday though.
Frittatensuppe (Sliced Crepe Broth)
What goes in it? Well a couple of sliced hearty thin European pancakes or crepes and a good strong broth. A good glug of strong vegetable, beef or chicken – it’s up to you whether you keep it vegetarian or not. But make it salty and powerful. I sometimes add some worcester sauce as well. Serve this German pancake soup piping hot, sprinkled with the traditional fresh chives or parsley.
- 2 medium eggs
- ⅔ cup whole milk (160 ml)
- 3,5 oz self-raising flour (100 g)
- 1 tsp caster sugar
- 5 cups vegetable stock (or chicken or beef stock)
- a handful fresh parsley chopped
- vegetable oil
Sift the flour over a large bowl and then add the sugar, milk, eggs and a pinch of salt.
Mix the ingredients well until you end up with a very runny batter. Make sure that there are no flour lumps in it. Place a medium non-stick pan over medium-high heat until hot. Then add a tiny drop of vegetable oil and with a brush oil the pan lightly. Then add a generous spoonful of the crepe batter to the hot pan.
Lightly turn the pan a little to spread the batter over the surface evenly. Then let the thin crepe bake for about a minute until the edges turn a little brown. Carefully lift the crepe using a spatula and see if it's golden enough. Then flip the crepe over and bake it on its uncooked side for another minute.
Once baked, transfer the crepe to a plate and cover with some tinfoil. Add another drop of vegetable oil to the pan, brush it around and add another batch of crepe batter. Do this until there's no crepe batter left. You should have about 4 to 5 thin crepes. Then bring the broth to a gentle boil. Check the seasoning and add extra salt or pepper. Add the chopped herbs.
Roll the crepes up together and slice them using a long and sharp knife, make thin strips. Add the crepe noodles to the hot broth and stir well.
- Scoop the crepe soup into bowl and serve piping hot.
Frittatensuppe (Sliced Crepe Broth)
Have you enjoyed this Frittatensuppe recipe? Since this is a hearty soup I don’t recommend using store bought sweet crepes for this recipe. But don’t you worry now, making crepes is actually very easy to do! And another thing: you can make them a day in advance. Making crepes for this recipe takes about half an hour. The simple batter is very easy to assemble, baking the crepes is the hardest part really.
Make them thin, not as thick as pancakes or they will break once you want to slice them up. Stay right there at your stove once you have poured the crepe batter in the hot pan. The crepe needs very little time to cook and turn golden on one side and will burn easily.
Have you tasted Frittatensuppe before? It’s a funny little soup that reminds me of snow holidays. You can find it very easily in Germany and Austria. There’s nothing better than coming back from an ice cold snow trip and wrap your frozen fingers around a hot bowl of this very salty soup.
Lord, It’s a powerful potion! Plus the crepes that have soaked in the hot broth for some time are nice and thick and fill up your hungry stomach instantly, just what you need in that type of ice cold and damp weather! Another soup that I love to eat as a lunch meal in the snowy mountains is a savory goulash soup: that’s a tomato soup with potatoes, vegetables and stewed beef chunks. Add a good dash of pepper to the soup. This dish fills you up even more!
Last time that I visited Innsbruck we stopped for lunch in this little fairytale village and ordered a large plate of typical German cold cuts, bread, mustard and pickled vegetables also known as Brettljause. But since I was feeling a bit cold that day I also ordered a superb soup with Backerbsen: a broth soup just like the Frittatensuppe but instead of sliced crepes it had a bunch of tiny fried bread balls in it, the size of peas. It’s like croutons but instead of cubes you got little round balls. They are also known in Switzerland where people call them Suppenperlen, which literally means ‘soup pearls’. Cute name don’t you agree?
I love Backerbsen! In the beginning the fried dough balls are still a little crunchy but not surprisingly the longer they soak in the soup, the softer they become. In the end it’s like soaked fried bread or croutons in a warm broth soup, delish! You can find these fried pearls pre packed in German supermarket, needless to say that they are a crunchy yummy fried snack as well!
Apparently you can make Backerbsen at home but I don’t think that I will ever try my hand at that. I would for sure make a huge mess of my kitchen and deep fryer!
Looking for other finger licking German recipes that are perfect for a cold snowy winter’s day? Try out a decadent creamy cheese dip (and sandwich spread) that I discovered in Munich, called obatzda! It’s basically mashed up butter and soft camembert cheese with finely chopped spring onion… Tell me, what’s not to love?! Oh and how could I forget: German dumpling soup of course!! Homemade dumplings made out of old bread, flour and bits of ham… poached in yet another strong broth. And I guess everyone must be familiar with the traditional German potato salad. I love this potato salad the most when it is served lukewarm: warm bits of cooked potatoes tossed in vinegar and sprinkled with raw onion and crunchy baked bacon bits.
I once tried to make soft pretzels at home but I failed miserably. Still I think I know what I did wrong back then so I’m definitely trying to make those again pretty soon! Have you tried making soft pretzels before?