-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.