Shredded Crêpes in Beef Broth
(Frittatensuppe)
SERVES 2
This recipe is based on the one used at Vienna's Plachutta Wollzeile, which has been serving the soup since it opened, in 1993.
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
1. Whisk eggs and milk together in a medium bowl. Sift flour and salt together, then add to egg mixture, whisking until just smooth.
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.
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.
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