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FRITTATENSUPPE (BEEF BROTH WITH PANCAKE NOODLES)

  • Austria_Soup_Frittatensuppe Recipe

When I say pancakes I mean the English definition of pancakes, i.e. thin and crispy like a French crepe and not the thick and fluffy version preferred by the Americans.  We eat pancakes almost every week in our house, or rather my niece Poppy does, she has memorised the recipe.  There have been brief dalliances with nutella and jam and maple syrup but it always comes back to lemon and sugar.  Essentially this is a wheel we've halfheartedly attempted to reinvent but kind of don't really want to.

So it was with raised eyebrows that we chose a pancake recipe for Austria week which not only didn't involve lemon and sugar but would also see us immerse our beautiful crispy pancakes in beef broth.  Surely this is against the natural order of things, surely we'd just end up with a soggy mess.  

It was surprisingly good, tasty and easy to make.  Just reserve a little batter for a cheeky lemon and sugar pancake for pud.

Makes Dulcie's List   Makes Cosmin's List

ingredients

broth 
  • 600g beef bones
  •  2 onions roughly choppedrot 5 garlic cloves peeled
  •  1 celery stalk roughly chopped
  •  1 medium carrot
  •  1 tbsp peppercorns
  •  1 bay leaf
  •  Few sprigs parsley
  •  1.5 l boiling water
  •  Salt
pancakes
  •  115g plain flour
  •  1/4 tsp salt
  •  2 eggs
  •  175ml milk
  •  100ml water
  •  1 tbsp finely chopped parsley
  •  3 tbsp melted butter plus extra for cooking

NUTRITIONAL CONTENT PER PORTION

  • Calories | 322
  • Fat | 17.1g

Serves | 4

Prep Time | 15 minutes

Cooking Time | 2 hours 10 minutes

method

  1. Preheat the oven to 185°c.
  2. Place the bones in a roasting tin with one of the onions and the garlic and sprinkle with salt, add 2 cm or water to the pan and roast for 50 minutes.
  3. Transfer to a large saucepan and add the second onion, parsley, celery, carrot, peppercorns, bay leaf and boiling water.  Cover, bring to the boil then simmer for 1 hour.
  4. Meanwhile, make the pancakes.  Whisk together the flour, salt and eggs then with the whisk still running pour in the milk and water in a slow steady stream.  Stir in the parsley and then the melted butter.
  5. Melt a tablespoon of butter in a large frying pan and ad a ladle of pancake batter, swish the pan until the base is fully covered and fry on medium until bubbles start to appear flip and ncook the otherside until golden.  Transfer to a plate.  Continue in this manner until you have used all your batter.
  6. Slice the pancakes into strips of approximately half a cm in width, it's easiest to do this by rolling them prior to cutting.  Strain the broth through a fine mesh sieve, discarding the meat and veg.
  7. To serve, divide the pancakes between your serving bowls and ladle on the broth.  Don't mix the pancakes and broth until you're ready to eat.
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