Flädlesuppe (German Pancake Soup)

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Flädlesuppe (German Pancake Soup)
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
272
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie272 cal.(13 %)
Protein9 g(9 %)
Fat15 g(13 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E1.1 mg(9 %)
Vitamin K14.6 μg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C3 mg(3 %)
Potassium187 mg(5 %)
Calcium94 mg(9 %)
Magnesium18 mg(6 %)
Iron0.9 mg(6 %)
Iodine12 μg(6 %)
Zinc0.8 mg(10 %)
Saturated fatty acids8.3 g
Uric acid21 mg
Cholesterol140 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
800 milliliters Beef broth
125 grams Pastry flour
salt
200 milliliters milk
2 eggs
clarified butter (for cooking)
1 Tbsp freshly chopped parsley
freshly ground peppers
How healthy are the main ingredients?
parsleysaltegg

Preparation steps

1.

Bring the broth to a boil.

2.

Whisk the flour with a pinch of salt. Add the milk and whisk until smooth. Gradually add the eggs and stir until smooth.

3.

Heat a little butter in a frying pan, pour in a ladle of batter, swirl the pan to coat the base and cook the pancakes until golden brown on both sides. Repeat with the remaining batter. Roll the pancakes up and cut into thin slices. Distribute among serving bowls. Add the parsley to the broth and season with salt and pepper. Ladle over the pancake strips in the serving bowls. Serve immediately.