German Pancake Shreds for Clear Soups
Elevate your soups to a whole new level of texture and tradition with these delicate German Pancake Shreds, or "Flädle," perfect for clear broths or consommes. This authentic recipe combines simple pantry staples like flour, milk, and eggs to create thin, crepe-like pancakes that are rolled and sliced into tender shreds. These silky strands soak up every bit of broth, delivering a satisfying bite with each spoonful. With just 10 minutes of prep and a few easy steps, this recipe adds a touch of European charm to your bowl, making it a comforting choice for family dinners or special occasions. Whether you're crafting a hearty beef broth or a light vegetable consommé, these pancake shreds are a versatile and elegant addition that will delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams All-purpose flour
- 250 milliliters Milk
- 3 large Eggs
- 15 grams Butter
- 1 pinch Salt
- 1 tablespoon Vegetable oil or butter (for frying)
Instructions
In a medium mixing bowl, sift the all-purpose flour and add a pinch of salt. Mix to combine.
In a separate bowl, whisk together the eggs and milk until fully blended.
Gradually pour the egg-milk mixture into the flour, whisking constantly to avoid lumps. Continue whisking until smooth.
Melt the butter and mix it into the batter. Let the batter rest for 10-15 minutes at room temperature to allow the flour to hydrate.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with vegetable oil or a small amount of butter.
Pour a small ladleful of batter into the pan and quickly tilt the pan to spread the batter into a thin, even layer. Aim for crepe-like thinness.
Cook the pancake for 1-2 minutes, or until the underside is lightly golden. Flip the pancake and cook for another 30 seconds to 1 minute on the second side.
Transfer the cooked pancake to a clean plate and repeat with the remaining batter, stacking the pancakes as they cook.
Once all the pancakes are cooked, let them cool slightly. Roll each pancake tightly into a cigar shape.
Using a sharp knife, slice the rolled pancakes into thin strips to create the iconic shreds.
Fluff the pancake shreds gently with your fingers and set them aside until ready to serve in clear soups.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 616 mg | 206% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 423 mg | 33% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
