Serves two.
1 egg
50 ml (scant 1/4 cup) milk
30 grams (2 tablespoons) flour
500 ml (2 cups) beef stock from Tafelspitz
Chopped parsley and chives
Beat the egg, milk and flour together to make a batter.50 ml (scant 1/4 cup) milk
30 grams (2 tablespoons) flour
500 ml (2 cups) beef stock from Tafelspitz
Chopped parsley and chives
Put a teaspoon of oil in a small pan heated over medium high and fry the batter in 2
batches, as you would for pancakes or crepes; allow bubbles to form and then flip
and cook through.
Meanwhile bring the stock to a boil.
When the crepes are finished, stack them atop each other, roll and slice thinly into
“noodles.”
Heat the frittaten through briefly in the stock, and serve in the soup, sprinkled with
the herbs.
