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Frittatensuppe

Name: Frittatensuppe
Total time: 30 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 60g All-purpose flour; 1 Egg; 150ml Milk; A pinch Salt; A pinch Nutmeg; 10g Butter; 1 tbsp Beef Bone Broth Base; 800ml Water; To taste Green Onion

Soup

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Strips of thin crêpe floating in clear beef broth — Austria's classic soup.

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📖 The Story Behind This Dish

Frittatensuppe is made by cutting thin crêpes called Palatschinken into strips and floating them in beef consommé. It's one of the most commonly eaten soups in Austria, in restaurants and at home, and is often made using the broth from tafelspitz. The thin crêpe strips look just like noodles — part of the fun.

🌆 Where it's eaten: At a weekday lunch, frittatensuppe arrives first in a canteen's set menu, steam rising with the scent of chopped chives.

🥕 Ingredients (serves 4)

All-purpose flour 60g
Egg 1
Milk 150ml
Salt A pinch
Nutmeg A pinch
Butter 10g
Beef Bone Broth Base 1 tbsp
Water 800ml
Green Onion To taste

👩‍🍳 Instructions

Put the flour and salt in a bowl and gradually whisk in the milk until smooth.
Mix in the beaten egg and nutmeg and rest 10 minutes.
Lightly butter a frying pan, pour in a thin layer of batter, and cook both sides. Repeat.
Roll up the crêpes and slice thinly from the end.
Bring water and beef stock powder to a boil in a pot and season with salt.
Put the crêpe strips in bowls, pour over the hot broth, and scatter with green onion.

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