Flaedle
200 g Flour (1 3/4 cups) 2 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 1 pn Salt Fat for frying Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little...
Ingredients
- 200g flour (1 3/4 cups)
- 2eggs
- 1/4l milk (1 cup plus 1 tbsp)
- 1pn salt
Directions
- 1
200 g Flour (1 3/4 cups) 2 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 1 pn Salt Fat for frying Mix the flour and milk, then add the eggs, and seaso
- 2
In a skillet, melt a little fat over medium heat
- 3
As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet i
- 4
As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the
- 5
Once the 'Flaedle' is done, set it aside for cooling
- 6
If the 'Flaedle' is to be used in 'Flaedle'-soup, roll it up and cut it into very thin slices
- 7
Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc
- 8
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten