If you think about it, it’s a very fine line that divides bread and pasta. Leaveners; baking vs boiling; otherwise, it could be the same dough. There’s much more nuance to it, of course… And that’s where things get interesting.

Crepes, AKA pancakes, AKA pan-fried bread, could bridge that divide with remarkable ease. Such thin strips of a lightly toasted wheat batter are tender lengths of linguine waiting to happen. That’s the basic premise behind fläedlesuppe. Swirling in a clear broth, they add body to a brilliantly simple dish, the essence of comfort in a bowl. If you’ve enjoyed the warmth and soul-restorative powers of chicken noodle soup, you already know how compelling this combination can be.

We have the creativity of early Swabians to thank for this specialty. Flädle itself refers to the paper thin pancakes that are rolled and then sliced into delicate ribbons. Traditionally, fläedlesuppe consists only of these sliced crepes and a rich beef broth, perhaps with a few flecks of scallions or chives for color. In Austria, it’s known as frittatensuppe and in France, consommé célestine is essentially the same thing, though sometimes the pancakes are filled with cheese, as the French are apt to do.

Theoretically, it’s a brilliant way to use up leftovers, but practically, who has leftover crepes or pancakes? These are worth making fresh for the sole purpose of swimming in soup. There’s really nothing else to the dish, nothing more to be cooked, so it’s not any more work than it takes to whip up your average stack of flapjacks. If anything, it’s an ideal opportunity to practice your flipping skills; even if they end up torn or misshapen, they’ll just be sliced up anyway.

Especially on cold days, flädlesuppe feels like a warm embrace. It’s a dish that offers comfort in its simplest form—nourishing, soothing, and unpretentious. I see it as a very hopeful dish too. If bread can also be noodles, anything is possible. Even the most basic ingredients can turn into something extraordinary with creativity and care.

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Yield: Makes 4 Servings

Schwäbische Flädlesuppe (Swabian Pancake Soup)

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Thin ribbons of crepes transform into tender noodles in Schwäbische flädlesuppe, AKA German pancake soup. The simple recipe is pure comfort food.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Pancakes:

• 1 Cup All-Purpose Flour
• 1/4 Teaspoon Salt
• 1 Cup Plain Non-Dairy Milk
• 1/4 Cup Aquafaba
• 2 Tablespoons Olive Oil
• 1 - 2 Tablespoons Water

Soup and Serving:

• 4 Cups Vegan Beef Broth or Mushroom Stock, Hot
• 4 Cups Vegan Beef Broth or Mushroom Stock, Hot
• 2 Scallions or 2 Tablespoons Chives, Thinly Sliced
• 2 Scallions or 2 Tablespoons Chives, Thinly Sliced
• Ground Black Pepper, To Taste
• Ground Black Pepper, To Taste

Instructions

1. In a large bowl, stir together the flour and salt. Add in the non-dairy milk, aquafaba, and olive oil, and whisk thoroughly to combine. You don't want leave any lumps, but don't go crazy and overdo it either. Let the mixture sit for 5 minutes, after which you may notice it will thicken slightly. Slowly add in the water, a tablespoon at a time, to thin it back out to about the viscosity of melted ice cream.
   
2. Place a nonstick skillet over medium heat, and grease very, very lightly with spray oil, then use a paper towel to wipe away any excess. Once the pan becomes hot enough, pour in 1/4 cup of the batter. Use the bottom of the 1/4 cup measuring cup to push the batter in a circle, spreading it as thinly and evenly as possible.
   
3. Let the crepe cook for approximately 1-2 minutes on each side. You will know that the first side is done cooking because the top will start to look a bit dry. Use your spatula to go around the edges and loosen the crepe first before flipping, to make sure all of it flips at once.
   
4. Do not re-grease the pan between crepes, as the nonstick surface should continue to do it's job just fine. The pan will continue to get hotter as you cook, so if you notice the crepes browning too quickly, be sure to turn down the heat just a step.
   
5. Let the finished crepes stand until cool enough to handle. Roll each one and slice into thin ribbons and divide between four bowls (2 crepes each.) Top with hot stock, fresh herbs, and black pepper. Enjoy immediately.
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Simply Organic, Black Pepper, 2.31 oz (65 g)
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Edward & Sons, Not-Beef Bouillon Cubes, 8 Cubes, 3.1 oz (88 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 247Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 1142mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 10g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.