Flädle

Flädlesuppe (also Frittatensuppe ) is a dish from a broth of beef with strips of pancake as a deposit.

To prepare baked from a batter slightly thin pancake. These are rolled up after cooling, and cut into strips. Just before serving, they should be collected in the plates or cups and fill out the broth.

Alternative names

  • Germany: In the Swabian and Baden cuisine is called the court as pancake or Flädlessuppe, in other parts of Germany as a pancake soup, derived from the regional name for pancakes. In Jewish cooking recipes it is called Fanzelsuppe, the pancakes can also be diamond-shaped cut.
  • Austria: In Vienna kitchen and large parts of Austria is referred to the court as Frittatensuppe. In Vorarlberg next to the name Flädlesuppe used.
  • Switzerland: In alemannischsprachigen part of the country, the court is called Flädlisuppe.
  • Italy: A similar dish is called there Brodo con tagliolini di crespelle However, in contrast to other variants of chicken broth used.
  • France: The French Kitchen and it influenced international cuisine of other countries are referred to the court as consommé Célestine. While the dough fresh chopped herbs are often added.
  • Hungary: According to the liner it is called in Hungary palacsintatésztaleves.
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