German Pancake Soup (Flädlesuppe) with Clear Broth

German pancake soup, known as Flädlesuppe in parts of southern Germany, is a clear broth served with thin, tender strips of savory pancake. The crepes are quick to make from flour, milk, and eggs, and adding them just before serving keeps their texture distinct; family versions vary in their choice of broth and herbs.

Ingredients

1 cup (125 g) all-purpose flour
1 cup (240 ml) milk
2 large eggs (about 100 g without shells)
¼ teaspoon fine salt (1.5 g), plus more to season the broth if needed
⅛ teaspoon ground black pepper (about 0.3 g)
1 tablespoon (15 ml) neutral oil or melted butter, for the skillet
6 cups (1.4 L) low-sodium beef broth or vegetable broth
2 tablespoons (8 g) finely chopped fresh chives or flat-leaf parsley
Optional: 1 small pinch ground nutmeg (about 0.1 g)

Instructions

Mix and rest the batter. Whisk the flour, ¼ teaspoon salt, pepper, and optional nutmeg in a medium bowl. Add the milk gradually, whisking until smooth, then whisk in the eggs. Scrape the sides and bottom of the bowl so no dry flour remains. Let the batter stand for 10 minutes; this gives the flour time to absorb the liquid and makes the crepes less likely to tear. It should be thin enough to spread easily when the pan is tilted. If it seems unusually thick, whisk in 1 tablespoon (15 ml) milk at a time.
Warm the broth. Pour the broth into a saucepan and bring it to a gentle simmer over medium heat. Do not boil it hard: a steady simmer warms it through without quickly reducing the liquid or making a cloudy-looking broth. Taste it and add salt only if needed, since packaged broth can already be salty. Keep it hot over low heat while you cook the pancakes.
Cook the crepes. Heat a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat and lightly coat it with oil or melted butter. Stir the batter, pour in about ¼ cup (60 ml), and immediately tilt the pan so the batter forms a thin, even layer. Cook for about 45 to 60 seconds, until the surface looks set and the underside has a few pale-golden spots. Loosen the edge, flip, and cook the second side for about 20 to 30 seconds. Repeat with the remaining batter, lightly greasing the pan as needed; stack the finished crepes on a plate. For egg safety, USDA FSIS says egg dishes should reach a safe minimum internal temperature of 160°F (71°C); check the thickest folded crepe with a clean instant-read thermometer, and make sure there is no wet batter remaining.
Slice the pancakes. Let the crepes cool just enough to handle, then stack them and roll the stack into a loose cylinder. Use a sharp knife to cut it crosswise into strips about ¼ inch (6 mm) wide. Separate the ribbons gently with your fingers or a fork. If the crepes are too warm and soft to slice neatly, wait another minute or two rather than pressing down hard with the knife.
Assemble and serve. Divide the pancake strips among four warm soup bowls. Ladle the hot broth over them, sprinkle with chives or parsley, and serve straight away. Putting the strips in the bowls rather than simmering them in the saucepan helps them keep their shape and prevents the broth from becoming starchy.

Tips

Keep the crepes thin. Pour a small measure of batter into the center of the pan and tilt the pan at once. If a crepe turns out thick, it will still taste good, but it may be softer and more filling; cut it into narrower ribbons so it is easy to eat with a spoon.
Fix batter lumps before cooking. Whisk the milk into the flour gradually instead of pouring it all in at once. For stubborn lumps, pass the batter through a fine-mesh strainer. A few small bubbles are normal, but clumps of dry flour can leave uneven patches in the finished crepes.
Use broth you enjoy drinking on its own. Beef broth gives the soup a deeper, traditional savory character, while vegetable broth makes a lighter option. If using regular-sodium broth, wait until it is warm before seasoning so you do not over-salt it.
Cook the strips at the last moment. Pancake ribbons absorb broth as they sit. Keep them separate from the broth until serving, especially if you want leftovers; this matters more than whether you use chives or parsley.

Serving Suggestions

Serve German pancake soup as a light first course or as a simple main meal with bread and a crisp green salad. Rye bread, a crusty country loaf, or soft rolls are useful for dipping into the broth. For a more substantial lunch, offer a platter of sliced cheese, radishes, or a dressed cucumber salad alongside the bowls rather than crowding the soup with extra ingredients.

Warm the bowls with hot water before filling them if you have time, then dry them and add the pancake strips. A little extra chopped chive or parsley gives the clear broth a fresh finish. Keep garnishes modest so the delicate crepe flavor and the broth remain easy to taste.

Variations

Choose a different broth. Beef broth is common in many versions, but chicken or vegetable broth also works. A good-quality vegetable broth has a gentler flavor; add a small pinch of nutmeg or a little extra chive if you want a more rounded, savory finish. Broth styles and seasonings vary by region and household, so there is no single required version.

Make the crepes with herbs. Stir 1 tablespoon (about 3 g) finely chopped parsley or chives into the batter before cooking. The green flecks make the ribbons more colorful and add a mild herbal taste. Use a modest amount so the pieces remain easy to roll and slice.

Adjust the batter for what you have. Whole milk gives tender, flexible crepes. Reduced-fat milk works, though the pancakes may be a little less rich. For a dairy-free version, use an unsweetened plant-based milk with a neutral flavor; the result may brown differently and taste slightly less creamy. Do not use sweetened or strongly flavored milk.

Try the Austrian-style name and presentation. A closely related soup is called Frittatensuppe in Austria. It also uses sliced crepes in clear broth, and recipes vary in seasoning and garnish. This recipe follows the same simple approach, so you can use the name that suits the tradition you are drawing on without changing the method.

Storage and Reheating

For the best texture, store the broth and crepe ribbons separately. Refrigerate both within 2 hours of cooking, using covered containers. The broth keeps for 3 to 4 days in the refrigerator, and the cooked crepes keep for about 3 days. Once mixed, the soup is still safe to refrigerate within that same 2-hour window, but the ribbons will soften as they absorb liquid.

Reheat the broth in a saucepan over medium heat until steaming, stirring occasionally. Add only the amount of pancake strips you plan to serve, and warm them briefly in the hot broth. If reheating a combined portion or other leftovers, heat it to 165°F (74°C), as recommended for leftovers; check with a food thermometer. Avoid boiling the crepes for a long time because they can break apart and turn mushy.

You can freeze the broth on its own for up to 2 months in a freezer-safe container, leaving room for expansion, then thaw it in the refrigerator before reheating. Freezing cooked crepes is possible, but their delicate texture may suffer as they thaw, so freshly made or refrigerated crepes are preferable. Do not freeze assembled soup if you want the ribbons to retain a pleasant texture.

Frequently Asked Questions

What is German pancake soup called?
In southern Germany, it is often called Flädlesuppe. Related versions are known as Frittatensuppe in Austria and by other local names in German-speaking areas. The core idea is the same: thin pancake strips served in clear broth.

Can I make the pancakes ahead?
Yes. Cook the crepes, cool them, and refrigerate them in a covered container for up to 3 days. Stack them with a small piece of parchment between layers if they tend to stick. Roll and slice them shortly before serving, or slice them ahead and keep the ribbons covered and separate from the broth.

Why are my crepes tearing when I roll or slice them?
They may be too thin, undercooked, or still very hot. Let each crepe cook until its surface is set and its underside releases from the pan, then allow the stack to cool briefly before rolling. A properly rested batter and a lightly greased pan also help. If a ribbon breaks, it is still fine to serve; the soup does not depend on perfectly uniform strips.

Can I use store-bought broth?
Yes. Choose a broth whose flavor you like, preferably low-sodium so you can season it to taste. If it tastes flat, simmer it gently for a few minutes with a little chopped parsley or a pinch of pepper, then remove any large herb pieces before ladling. Avoid reducing it too much, since that can make it overly salty.

Can I cook the pancake strips directly in the soup?
You can add them to the saucepan, but do so only just before serving and avoid a prolonged simmer. Crepes soak up broth quickly and may become soft or fall apart. Dividing the strips into bowls and pouring hot broth over them gives you better control of the texture, especially when serving at different times.

Is German pancake soup vegetarian?
It is vegetarian when made with vegetable broth and otherwise suitable ingredients. Beef or chicken broth is not vegetarian, so check the carton or ask about the broth if someone at the table avoids meat. The pancake strips themselves contain flour, milk, and eggs in this recipe.

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