Frittatensuppe
Frittatensuppe (free-TAH-ten-zoo-peh)
Beef Broth with Sliced Pancake Strips
A clear, golden beef consommé served with thin strips of savory herb-flecked crêpes — the classic Austrian soup course.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep soup bowl
Garnishes: chives, parsley
Accompaniments: crusty bread
Instructions
-
1
Whisk eggs, milk, flour, salt, and chopped herbs into a smooth, thin batter.
-
2
Heat a little butter in a crêpe pan. Make thin pancakes (Frittaten), cooking until lightly golden on both sides.
-
3
Stack pancakes, roll tightly, and slice into 5mm-wide strips.
-
4
Heat beef broth until steaming hot. Season to taste.
-
5
Divide pancake strips among warm soup bowls. Ladle hot broth over them.
-
6
Garnish with fresh chives and serve immediately.
Did You Know?
Frittatensuppe is so popular in Austria that pre-made Frittaten strips are sold in every supermarket for quick weeknight soups.
Chef's Notes
Equipment Tips
- crêpe pan
- ladle
- soup bowls
Garnishing
chives, parsley
Accompaniments
crusty bread
The Story Behind Frittatensuppe
Frittatensuppe is one of the essential Viennese Suppeneinlagen (soup garnishes). Austrian cuisine has a rich tradition of elaborate clear soups with various inserts — from liver dumplings to semolina dumplings — and Frittaten are the most universally loved.
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