Flädlesuppe (German Pancake Soup

• Produce

  • 1 Carrot, large
  • 1 Celery, large rib
  • 1/4 cup Green onion
  • 1 Leek
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 4 cups Beef broth

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Pinch Granulated sugar
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Milk

Found on mysanfranciscokitchen.com

Ingredients

• 1 cup all-purpose flour
• Pinch granulated sugar
• ⅛ tsp salt
• 2 large eggs
• 1½ cups milk
• 2 tbsp butter, melted (plus more for greasing pan)
• 4 cups beef broth
• 2 tbsp olive oil
• 1 leek, thinly sliced
• ¼ cup chopped green onion
• 1 large carrot, peeled and chopped
• 1 large celery rib, chopped
• 1 tbsp chopped fresh parsley

Directions

• Add the flour, salt, sugar, milk, eggs and butter to a blender. Chill the batter for 30 minutes.
• Pour ¼ cup of batter onto a greased, hot skillet and swirl around the pan to thin the batter out. Carefully peel and flip when edges begin to peel up off the pan, and cook the other side for 30 seconds.
• Cover the crepes and chill for 15 minutes.
• Heat the olive oil in a large pot over medium heat and sauté the leek, celery, green onion, and carrots for 5 minutes.
• Add the beef broth and bring to a boil. Remove from heat, stir in the parsley and set aside.
• Stack the crepes on a cutting board and thinly slice using a sharp knife.
• Serve the soup warm, with a handful of sliced crepes on top.