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Flädlesuppe

Fladen means flat cake in German

by John King

Fladlesuppe is an excellent example of a very unpretentious, family-style dish that also highlights the lighter side of German cooking. Currently, it is experiencing a sort of renaissance; and, it is now commonly available in restaurants and it has attracted the attention of gourmets. In Austria, it goes by the name of fritattensuppe "fritter soup".

The basic recipe is quite simple: thin pancakes (fladle or fladchen) – in essence, the same as Italian crespelle and French crepe- rolled and sliced thinly. These are put in the bottom of serving bowls; and, broth is poured over them just prior to serving (or, too soon, and they will become somewhere between soggy and mush).

The real decision is what to use as broth. This varies tremendously from cook to cook and region to region. Almost anything will work. I prefer chicken broth; but, I know other chefs who use beef, lamb or pork. This soup has an obvious connection to the likes of dumpling, gnocchi, noodle, ravioli, tortilla, spaetzle and wonton soup. And, no doubt, others. Cheap, filling, and, most of all, delicious. A comfort food.

German Pancake Soup: Fladlesuppe

Pancake Strips: Fladchen Recipe
6 servings

Ingredients:

1/2 cup flour
1 egg
1/2 cup water (or milk or ¼ cup each chilled milk and water)
1 teaspoon parsley, minced (optional)
butter for frying (or, oil of choice: some people prefer bacon fat, lard or a vegetable spray)

Variations:

Some cooks add 2-3 teaspoons of chopped, chives, a pinch of nutmeg, chopped bacon or salami, 2-3 eggs, or salt and pepper to taste.

Here is an interesting quickie:

Swabian Pancake Soup
serving quantity is up to you: vary the amount of pancakes and broth to suit your needs and tastes

Ingredients:

use fresh pancakes or pancakes leftover from the day before broth of choice: homemade is best; but, canned or bouillon works if you are in a hurry

Instructions:

Roll every pancake up and cut it into stripes. Put a handful from the stripes in every soup dish and fill the soup dish with broth.
Put pancake strips in serving bowls and pour broth over just as serving.
If you add the broth too soon, the pancakes will become mushy.

printer friendly

Instructions;

Sift flour into 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, if using it, and stir through. Melt about 1 teaspoon butter in an 8-inch skillet and when bubbling, but not brown, pour in 2 tablespoons of 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 the pan and put on a rack or cloth to cool. Continue making little pancakes in this way until the 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" pancakes. When they 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.

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Last updated January 21, 2008