German pancake soup, (also known as Flädlesuppe or Frittatensuppe) is an old-fashioned comfort soup. It’s a combination of homemade vegetable stock with pancake noodles. It’s a simple recipe, very easy to prepare. And ideal to use your leftover pancakes.
Sweet memories to Frittatensuppe
This is a recipe I know from my childhood. Whenever we went to Germany or Austria we eat Flädlesuppe (or Frittatensuppe as it’s called in Austria). It’s basically a delicious broth where the noodles are replaced with slices of pancakes. Who doesn’t like that?
Because it’s just vegetable soup with pancakes, you can prepare it easily. If you don’t have any stock left, you can make it quickly using this recipe. While simmering you can bake the pancakes. That way you can serve this soup in just 20 minutes.
If you like this easy soup, I just got some great other soup recipes for you! This onion soup with only 6 ingredients is really delicious, or try this oriental pumpkin carrot soup. Great soups with a lot of flavors!
The history of this pancake soup
This soup is an old-fashioned soup that you can find in Germany, Austria, Switzerland, Italy, and France. But this soup is the most famous in the first two world kitchens. In Germany, it’s called Flädlesuppe or Eierkkuchensuppe.
In Austria, in the Wiener kitchen, it’s called Frittatensuppe, whereas in other parts of Austria it’s still called flädlesuppe.
But the preparation is all the same. A thin pancake is baked which is formed into a roll. This is cut into thin slices. These slices are placed in the soup bowl. Just before serving a clear broth or soup is poured on top of the crêpes. And the soup is immediately served.
Ingredients for preparing Flädlesuppe
For the preparation of this Austrian frittatensuppe you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Egg, flour, milk, salt, and butter - Ingredients to prepare the pancakes.
- Vegetable stock - Because this soup is mostly pancakes and broth the flavor is really important. Make your own vegetable stock or buy a really good one.
- Carrot, leek, tomato, and parsley - For a bit of a bite in this soup. You can leave it behind if you’re in a real rush, but I love to have some veggies in it.
How to prepare this Easy Soup with Pancakes?
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Prepare the batter by adding all the ingredients to a large bowl and whisking until you’ve got no lumps.
- Melt butter in a pan and bake thin pancakes (just a bit thicker than crêpes). Let them cool slightly.
- Add some oil to a soup pan and fry the onion for 2 minutes. Add the garlic and stir-fry for another minute.
- Add the vegetable broth and bring to boil. Turn the heat low. Put the carrot cubes and leeks slices into the pot and simmer for 8 minutes. Then add the tomato cubes and simmer for another 2 minutes.
- Roll the pancakes tightly and cut them into thin slices.
- Put your soup in a bowl and add the pancakes. Or add the pancakes to your soup pot and serve immediately.
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- frying pan
- soup pot
- Chef's knife
- 1 egg L
- 3 tablespoons flour
- ½ cup milk
- ⅛ teaspoon salt
- 1 tablespoon butter
- 1 onion
- 1 clove garlic
- 1 tablespoon sunflower oil
- 4 cups vegetable stock
- 1 carrot julienned
- ½ leek trimmed and thinly sliced
- 1 tomato skinned and cleaned of seeds and chopped into small cubes
- sliced crêpes (above)
- 6 sprigs parsley finely chopped
Ingredients you need per step are listed below the step in Italic
- Make a batter for the crêpes: Mix the flour with the egg, milk and salt and stir with a whisk until you have a smooth batter.1 egg, 3 tablespoons flour, ½ cup milk, ⅛ teaspoon salt
- Melt the butter in the pan and bake thin crêpes.1 tablespoon butter
- Allow the crêpes to cool slightly. Roll them up and cut into thin strips.
- Chop the onion and garlic.1 onion, 1 clove garlic
- Heat some oil in a pan and fry the onion in 2 minutes until translucent.1 tablespoon sunflower oil
- Add the garlic and stir-fry it for a minute.
- Pour in the vegetable stock and bring to the boil.4 cups vegetable stock
- Add the carrot and leeks and simmer for 10 minutes.1 carrot, ½ leek
- Then add the tomatoes and simmer another 2 minutes.1 tomato
- Add the pancakes to the soup or put them in the soup bowl and add the soup.sliced crêpes
- Garnish the soup with parsley and serve immediately6 sprigs parsley
- - Pancakes - The pancakes are prepared separetely from the soup. When you would cook them together it will turn into a mush. So add them to the bowl and pour the broth on top or add them to the pot when everything done and serve immediately.
- You can’t store this when the pancakes are already adde to the soup. They would become soft and that’s really not delicious. But if you haven’t put them together you can:
- Refrigerator - Cool the soup and store for up to two days in an airtight container. Put the pancakes on a plate and cover with plastic foil. You can store them up to two days.
- Freezer - Cool the soup completely and put in an airtight container. Freeze up to two months. You can freeze your pancakes by putting them on a baking sheet in a single layer. Freeze for 30 minutes and then take them of the baking plate and put a baking paper in between them. Make a stack and wrap some plastic foil around them. Freeze them up to two weeks.