Entree: Germany – Baden – Flädle (Thin savory pancakes cut into strips, traditionally served in clear beef broth as a noodle-like garnish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 2 min

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 3 large eggs, approx. 5 oz (150 g)
- 1 cup (240 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 1/4 tsp (1 g) salt
- 2 tbsp (30 g) unsalted butter, melted, plus extra for the pan
- 2 lb (900 g) beef bones for stock
- 8 cups (1.9 L) water
- 1 medium onion, about 6 oz (170 g), halved
- 1 carrot, about 3 oz (85 g), halved
- 1 celery stalk, about 1 oz (30 g), halved
- 1 bay leaf (approx. 1 g)
- 1 tsp (5 g) kosher salt, or to taste
- Fresh parsley, 1/4 cup (15 g), chopped for garnish

Instructions

1. Make the broth: place beef bones, water, halved onion, carrot, celery, and bay leaf in a large pot. Bring to a simmer, skim any foam, then cover and simmer gently for 2 hours. Strain, discard solids, and season the clear broth with salt. Keep hot.
2. Make the batter: whisk eggs, milk, flour, and salt together until smooth, then stir in the melted butter. Let rest 10 minutes.
3. Heat a nonstick skillet or crepe pan over medium heat and brush lightly with butter. Pour enough batter to coat the pan in a thin layer (about 3–4 tbsp / 45–60 ml depending on pan size) and tilt to spread into a thin pancake. Cook until set and lightly golden, 1–2 minutes per side. Transfer to a plate and repeat with remaining batter, stacking finished pancakes.
4. Roll each pancake tightly and slice crosswise into thin strips about 1/4 inch (6 mm) wide to make flädle.
5. To serve, place a portion of flädle into warmed bowls and ladle hot clear beef broth over them. Garnish with chopped fresh parsley and serve immediately.