Shredded Crêpes in Beef Broth Recipe | SAVEUR

Shredded Crêpes in Beef Broth

(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.

Shredded Crêpes in Beef Broth
This recipe is based on the one used at Vienna's Plachutta Wollzeile, which has been serving the soup since it opened, in 1993.
serves 2

Ingredients

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

Instructions

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 14"-thick strips. Divide between 2 warm soup bowls, add broth, and garnish with chives.

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