Flädlesuppe (German Pancake Soup)
Bring the broth to a boil.
Whisk the flour with a pinch of salt. Add the milk and whisk until smooth. Gradually add the eggs and stir until smooth.
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.