Ready in: 1/2h Serves: 4 Complexity: easy Origin: Starters
½ pint milk
4 oz. flour
pinch of salt
1 oz. cooking fat
1. Make a smooth paste of the cold milk and flour, stir in the egg and salt.
2. Heat enough fat in an omelette pan to cover the bottom of the pan; spoon into the pan enough batter to cover the bottom thinly and evenly.
3. Fry until crisp on both sides. Add more fat before frying each pancake.
4. When cold, roll up the pancakes individually and cut them into thin strips. Add them to the hot broth.
Image: © By RobertK (Own work) [CC BY-SA 2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons - https://commons.wikimedia.org/wiki/File%3AFrittatensuppe.jpg