Frittatensuppe

Miriam-S’s frittatensuppe at GuteKueche.at makes thin pancakes from egg, milk and wheat flour, cools and slices them, then pours hot clear beef soup over the strips. The source describes the food as typically Austrian.

One whole egg and milk are whisked together in a bowl. Salt and smooth wheat flour are stirred in to make a thin batter. If the batter is too thick, a little more milk may be added; if too thin, a little more flour may be added.

Sunflower oil is heated in a pan. A ladleful of batter is poured in and allowed to spread, then fried on both sides for about one to two minutes to make a thin golden pancake. The process repeats until the batter is used.

The cooked pancakes cool, are rolled up and are cut into strips about three to five millimetres wide.

The selected ready clear beef soup is heated. The pancake strips go into plates and are covered with the hot soup just before serving. Supplied finely chopped chives garnish the soup.