Oma ("grandmother" in German) would serve a southern German favorite known as Flädlesuppe (broth with pancake noodles) as a first course for lunch on cold afternoons.
She put the strips of crepe pancakes into the bowl and then poured hot broth over them, turning them into a chewy texture. What delicious memories. This is comfort food at its finest.
Serve this soup soon after assembling, because the pancakes soak up the broth and, eventually, will fall apart.
- 1 quart broth (see below for suggestions)
- 1 cup matchstick-cut (known as allumette cut in French) vegetables such as carrot, celery, celeriac or leeks (optional)
- 2 tablespoons chopped fresh herbs such as parsley, chives, celery leaves or other
- Salt, to taste
- Pepper, to taste
- 1/2 cup- all-purpose flour
- 1/3 cup potato starch
- 1/2 teaspoon. salt
- 1 large room-temperature egg
- 1 cup club soda or other sparkling water
- A piece of bacon or onion for rubbing the pan (optional)
Make the Soup
Heat 1-quart broth. Add salt and pepper to taste.
Lightly steam matchstick vegetables, if using.
Make the Pancakes
Sift together the flour, potato starch, and salt. Beat the egg with the club soda and then add the liquids to the flours and mix well or whisk until smooth.
Let the batter sit for 1/2 hour.
Rub the inside of a frying pan or crepe pan with the bacon (Schwarte) or onion for flavor (optional). Heat butter lightly.
Mix batter again, briefly. Pour 1/3 cup batter into the hot pan and tilt pan to make a large circle. Fill in any holes by pushing some batter around with the back of a spoon.
Flip pancake over when set and cook briefly. Do not brown very much.
Repeat with the rest of the batter to make 6 pancakes. As they come off the heat, roll them up into cylinders to cool. They do not stick together that way. Cut them crosswise into 1/4-inch strips with a sharp knife.
Serve the Soup
Place pancakes in individual hot bowls. Ladle broth over pancakes. Garnish with steamed vegetables and sprinkle with up to 2 tablespoons chopped herbs. Serve.