Wednesday, November 14, 2012

Pancake Soup (Flädlesuppe)

Without fail, whenever we make crepes we have leftovers. Usually, the leftover is the first crepe made. Neither of us want to eat it because one, we are already stuffed by the time we get to the bottom of the pile, and two, for some reason the first crepe never comes out as well as the others. Instead of throwing this crepe away, however, we keep it and make pancake soup.

This soup is as easy as warming up soup from a can. All you need is broth (we use either chicken or vegetable broth) and the leftover crepes.

If after reading this you have a major craving for crepes you can get our recipe here.

We made this pancake soup the day after we made savory crepes filled with a mix of vegetables. To add to the flavor, we mixed herbs into the crepe batter. This just made the pancake soup even tastier.

We suggest one crepe is good for 500 ml (2 cups) of soup. Realistically, it doesn't matter if you are heavier on the broth or the crepe.

All you have to do is heat up your broth (we used bullion cubes).


While your broth is heating, cut your crepe into strips.


Once the broth is hot, remove from the heat and add the crepe strips.


Serve immediately. The crepe strips are best once they have sat for a minute or two, but letting them sit too long just makes them soggy.

Easy but delicious - our favorite type of dish.

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