Herby pancake noodles served in a piping hot beef broth. This soup is really popular in Austria and Southern Germany – try it and you’ll see why. The great thing is, your pancakes don’t have to be perfectly round, since they’re turning into noodles anyway.
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Serves
4
Fresh Chive
Fresh Dill
Egg
Plain Flour
Milk
Olive Oil
Beef Stock
Serves
4
Fresh Chive
Fresh Dill
Egg
Plain Flour
Milk
Olive Oil
Beef Stock
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Step 1.
Finely chop the herbs. In a bowl, whisk together the eggs, flour, milk, olive oil (or you can use melted butter if you prefer), herbs and a sprinkle of salt until a thick batter forms.
Step 2.
Heat a glug of olive oil in a non-stick pan set over medium heat. Pour a ladle of batter into the pan, turn the pan a few times to distribute the batter, and fry until golden on both sides (since the pancakes are being rolled up and cut up, they don’t have to be perfect!). Once the pancake is browned on both sides, remove it from the pan using a spatula and allow it to cool on a plate. Repeat this process until all the batter is used.
Step 3.
Roll up each pancake and cut into thin strips. Divide the strips across the bowls.
Step 4.
Heat up the beef stock in a medium-sized pot. Once hot, pour it over the pancake strips and sprinkle with chopped chives.
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Notes (1)
M
Morgan C.
2 months ago
Needed to double the amount of milk to make pancakes thin enough to be rolled easily. Otherwise a nice recipe! More of a starter soup than a main soup but tasty!
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