Instructions

Step 1

Whisk eggs and milk together in a medium bowl. Sift flour and salt together, then add to egg mixture, whisking until just smooth.

Step 2

Heat oil in a 10" nonstick skillet over medium heat until hot. Pour in about 3 tbsp. of the batter and quickly tilt skillet, swirling batter to coat bottom of skillet. Cook crêpe until lightly browned, about 1 minute, then flip with a spatula and cook for about 15 seconds more. Transfer to a large plate. Repeat process with remaining batter, stacking crêpes as they are done. Allow crêpes to cool.

Step 3

Roll 2-3 crepes at a time into cylinders and slice crosswise into 1⁄4"-thick strips. Divide between 2 warm soup bowls, add broth, and garnish with chives.

Whisk eggs and milk together in a medium bowl. Sift flour and salt together, then add to egg mixture, whisking until just smooth.

Roll 2-3 crepes at a time into cylinders and slice crosswise into 1⁄4"-thick strips. Divide between 2 warm soup bowls, add broth, and garnish with chives.

Recipes

Shredded Crêpes in Beef Broth

Name: Shredded Crêpes in Beef Broth
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 2 eggs; 1 ⁄ 2 cup milk; 1 ⁄ 2 cup flour; 1 ⁄ 4 tsp. salt; 1 ⁄ 2 tsp. vegetable oil; 2 cups hot Tafelspitz Broth or rich beef broth; 2 chives, chopped

Serves
serves 2

SAVEUR

(Frittatensuppe)

This recipe is based on the one used at Vienna's Plachutta Wollzeile, which has been serving the soup since it opened, in 1993.

Ingredients

2 eggs
¹⁄₂ cup milk
¹⁄₂ cup flour
¹⁄₄ tsp. salt
¹⁄₂ tsp. vegetable oil
2 cups hot Tafelspitz Broth or rich beef broth
2 chives, chopped

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Instructions

Step 1

Whisk eggs and milk together in a medium bowl. Sift flour and salt together, then add to egg mixture, whisking until just smooth.

Step 2

Step 3

Roll 2-3 crepes at a time into cylinders and slice crosswise into 1⁄4"-thick strips. Divide between 2 warm soup bowls, add broth, and garnish with chives.

Whisk eggs and milk together in a medium bowl. Sift flour and salt together, then add to egg mixture, whisking until just smooth.
Heat oil in a 10" nonstick skillet over medium heat until hot. Pour in about 3 tbsp. of the batter and quickly tilt skillet, swirling batter to coat bottom of skillet. Cook crêpe until lightly browned, about 1 minute, then flip with a spatula and cook for about 15 seconds more. Transfer to a large plate. Repeat process with remaining batter, stacking crêpes as they are done. Allow crêpes to cool.
Roll 2-3 crepes at a time into cylinders and slice crosswise into 1⁄4"-thick strips. Divide between 2 warm soup bowls, add broth, and garnish with chives.