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.
Yield: serves 2
- 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
- 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.