Flädlesuppe

Method

Whisk together flour, eggs, milk, salt and pepper until smooth to create a thin pancake batter. Heat butter in a non-stick frying pan and pour in thin layers of batter, cooking each crêpe briefly until just set but still soft, then roll and slice into thin strips called Flädlen. Bring the stock to a gentle boil in a large pot. Add the Flädlen strips to the simmering stock just before serving and heat through for 2-3 minutes until warmed. Finish with fresh parsley and chives, then serve immediately in warmed bowls.