Frittatensuppe Beef Broth Topped With Strips Of Sliced Pancake Recipes
FRITTATENSUPPE - BEEF BROTH TOPPED WITH STRIPS OF SLICED PANCAKE
Austria is a heaven for soup lovers, no meal starts without it. Fritattensuppe is traditionally a home made beef broth topped with rolled up and then thinly sliced strips of pancake, called frittatas. For this application, the pancake doesn't have to be super thin and should be fried golden brown.
Provided by gemini08
Categories Clear Soup
Time 50m
Yield 8 pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.
- Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for 1 - 2 minutes minutes or until golden brown.
- Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.
- If the batter gets too thick towards the end, just add a little milk and mix well.
- Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.
- Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional).
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- 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.
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