Frittatensuppe

Ingredients

• 1.2 litres strong clear beef broth
• 120 g plain flour
• 250 ml milk
• 2 eggs
• 1/2 tsp fine salt
• a good grating of nutmeg
• 20 g butter, for the pan
• 1 tbsp chives, finely snipped
• 1 tbsp flat-leaf parsley, finely chopped

Before you cook

• Whisk the flour, milk, eggs, salt and nutmeg into a thin, lump-free batter.
• Rest the batter on the counter for 20 minutes so the flour hydrates.
• Snip the chives and chop the parsley finely.
• Set a plate beside the hob for the cooked pancakes.

Steps

1. Melt a little butter in a 24 cm non-stick pan over medium heat and swirl it to coat the base.
2. Pour in a small ladleful of batter and tilt the pan immediately so the batter runs thin across the whole base.
3. Cook the pancake for 60 seconds, until the underside is lightly freckled and the top has set.
4. Flip the pancake and cook it for a further 30 seconds.
5. Slide the pancake onto the plate and repeat until you have four or five thin pancakes.
6. Let the pancakes cool for 5 minutes, because warm ones tear when you cut them.
7. Stack the pancakes, roll the stack up tightly into a cigar and slice it across into 5 mm ribbons.
8. Bring the beef broth to a boil and taste it, adding salt until it is properly seasoned.
9. Shake the pancake ribbons apart and divide them between four warm soup bowls.
10. Ladle the boiling broth over the ribbons and let the bowls stand for 1 minute.
11. Scatter the chives and parsley over the top and serve at once, before the ribbons soften.