Frittatensuppe

Ingredients

For the Pancakes (Frittaten):
1 cup all-purpose flour
1 cup milk
2 large eggs
1/4 teaspoon salt
1 tablespoon unsalted butter (for cooking)
For the Soup:
6 cups beef broth
1 large carrot, sliced
1 small leek, sliced (white and light green parts only)
Fresh parsley, chopped (for garnish)
Salt and pepper to taste

Instructions

Prepare the Pancake Batter

In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for about 15 minutes.

Cook the Pancakes

Heat a non-stick skillet or crepe pan over medium heat and lightly coat with butter.

Pour a small amount of batter into the skillet, tilting to spread it evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip and cook for another 1-2 minutes on the other side.

Remove the pancake from the skillet and repeat with the remaining batter. Stack the cooked pancakes and let them cool.

Slice the Pancakes

Once cooled, roll up the pancakes tightly and slice them into thin strips to create the frittaten.

Prepare the Soup

In a large pot, bring the beef broth to a boil. Add the sliced carrot and leek and reduce the heat to a simmer. Cook for about 10-15 minutes, or until the vegetables are tender.

Assemble the Frittatensuppe

Divide the frittaten (pancake strips) among serving bowls. Ladle the hot beef broth and vegetables over the frittaten.