This German Pancake Soup takes me back to my childhood and the special occasions when my grandpa would make a soup he would call Flaelesuppe in his heavy German accent.
*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
This is sadly not my grandpa's specific recipe but I do believe it's very close to what he made in his own kitchen so many, many years ago.
This recipe serves 15-20 people easily. Cut back on the measurements if you are serving a smaller group.
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German Pancake Soup FLAEDLESUPPE {PRINT THIS RECIPE}
2 cups wheat flour
1 ½ cups milk
3 eggs
pinch of salt
grated nutmeg to taste
10 cups good beef stock* (recipe follows)
chives for garnishing
-Mix together flour, eggs, and salt in a large bowl.
-Gradually add the milk and nutmeg, stirring all the time until smooth. This mixture needs to be quite thin as you will be making crepe-like pancakes and the batter needs to easily roll quickly around the bottom of a heavy non-stick skillet. Add additional milk to thin the batter if needed.
-Heat a heavy non-stick skillet over medium-high heat.
-Pour a small ladle full of batter into the middle of the pan and move the pan swiftly until the batter covers the bottom of the pan.
-Flip or turn your flaedel once the bottom is golden brown.
-Continue making flaedes until all the batter is used and cool them completely.
-Once your pancakes are completely cooled, roll them up into cigar shapes and slice each pancake into thin strips.
-They are now ready to add to your hot beef stock* (See the following recipe) or you can use good quality store-bought stock if desired. Very important: Do not put the hot pancakes into your hot stock as they will fall to pieces and form a gooey mess.
-You can also freeze your cut pancakes as they hold up beautifully in a zip lock bag. This is a perfect dish for entertaining as everything can be made in advance, frozen, and assembled easily on the day of your event.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Anonymous says
Hi! I grew up in the South of Germany. Traditionally Pancakes are usually made fresh on Fridays (no meat on Friday). Served with mushroom sauce and/or Apple Sauce. All left over pan cakes were cut into small slices and put into the soup for Saturday lunch (traditionally house and yard was cleaned Saturday morning) or starter for Sundays roast lunch .... so it's a great way to use up your pancake leftovers. 😉
L. Starkey says
Wow! That soup looks so delicious. I'm sure it's something my grandmother, whose parents both hailed from Germany, would love. I plan to make it for her for one of my next family dinners. Thanks for posting it.
Tracy says
I've never heard of this soup before! It sounds so interesting!
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Medifast Coupons says
I have always left the peels on some of my vegetables but never the onions, interesting stock recipe, I am going to give it a go. I am almost out of stock supply. And that soup, yum! Thanks for your recipe and tips!
foodwanderings says
I have never seen anything like this. New to me and love it! Love the strips of pancake and rich deep broth. Great post!
kat says
Wow, now this is completely new to me. Sounds very good. Stumbled!
Paula says
What an interesting soup you have shared with us. Your beef stock looks delicious.
Knatolee says
WOW. That looks fantastically delicious!
Megan says
What a nice rich broth and a fun soup. Bet it's wonderful!
RJ Flamingo says
My mother used to make her own egg noodles for chicken soup, this way (different recipe, unflavored). Really takes me back!
Anonymous says
Looks really GOOD!