Flaedle

Title:
Flaedle

Yield:
4 Servings

Categories:
Pancakes,
Soups,
German




Ingredients:





   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 fat over medium heat. 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 is covered with a thin layer. 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 other side. Once


 the 'Flaedle' is done, set it aside for cooling.


 


 If the 'Flaedle' is to be used in 'Flaedle'-soup, roll it up and cut it


 into very thin slices.  Put into hot broth, and adjust seasoning to taste,


 with nutmeg, chopped parsley or chives, etc.


 


 Serves 4.


 


 From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer


 Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)


 Posted by: Karin Brewer, Cooking Echo, 9/92


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini