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.
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.
Below is another German recipe of mine I think you’ll also enjoy for Slow Cooker Pork Ribs and Sauerkraut.
German Pancake Soup FLAEDLESUPPE {PRINT THIS RECIPE}
2 cups wheat flour
1 1/2 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 in 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.
Add the following ingredients into a large stock pot, cover with water and simmer on low for a good 5 or six hours. The longer the better.
4 large beef bones, roasted in an 400 degree oven for 1 hour.
5 stalks celery, cut into chunks
7 carrots, cut into chunks (no need to peel)
2 large onions, cut in half (no need to peel)
1 large head garlic, cut in half (no need to peel)
1 tablespoon black peppercorns
3-4 bay leaves
2 tablespoons Kosher salt
-Leaving the peels on your veggies will give your stock a deeper, richer color and flavor. When your stock has simmered and all your ingredients are withered and reduced, strain your stock and discard everything but the broth.
-You’re now ready to transfer your stock to storage containers or use immediately. This stock freezes beautifully. I made mine in advance of making my Fladlesuppe so I froze my stock until I was ready to prepare the completed dish.
Anonymous
Friday 7th of September 2012
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
Wednesday 26th of January 2011
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
Tuesday 25th of January 2011
I've never heard of this soup before! It sounds so interesting!
vincent
Monday 24th of January 2011
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Medifast Coupons
Monday 24th of January 2011
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!