Frittatensuppe - Beef Broth Topped With Strips Of Sliced Pancake

1. 1

   Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.

2. 2

   Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for 1 - 2 minutes minutes or until golden brown.

3. 3

   Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.

4. 4

   If the batter gets too thick towards the end, just add a little milk and mix well.

5. 5

   Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.

6. 6

   Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional).

* Per serving · 4 servings · Values may vary.