Flaedle

Flaedle are paper-thin German pancakes cooked in a hot skillet until golden-spotted on both sides. Made from just flour, eggs, milk, and a pinch of salt, they’re the base for Flaedlesuppe, a traditional Swabian soup where rolled and sliced pancake ribbons float in steaming hot broth.

The batter needs to be thin enough to coat the pan in one smooth pour. Tilt the skillet as the batter goes in so it spreads into an even, crepe-like layer. Too thick and the pancakes turn doughy instead of delicate.

Let the Flaedle cool completely before rolling and slicing. Warm pancakes stick to themselves and tear when you try to cut them into thin strips.

Kitchen Tips

• Mix the flour and milk first before adding the eggs. This prevents lumps better than adding everything at once.
• Use just enough fat to coat the pan. Too much and the edges get greasy instead of crisp.
• Watch for golden-yellow spots on the underside before flipping. That’s your cue that the first side is done.
• Slice the rolled Flaedle as thin as possible. Thinner ribbons absorb broth better and have a nicer texture in the soup.

Variations

• Add a pinch of nutmeg and chopped fresh chives directly to the batter for a more aromatic pancake.
• Use beef broth instead of chicken for a richer, more traditional Swabian soup base.
• Serve the unsliced Flaedle spread with jam or Nutella as a sweet crepe-style treat.