Flädle

Method

Whisk together flour, eggs, milk, salt, white pepper and parsley until smooth, then set aside to rest for 15 minutes. Heat butter in a non-stick frying pan over medium heat and pour in a thin layer of batter, tilting the pan to coat evenly. Cook until the underside is lightly golden, then flip and cook the other side briefly. Slide onto a plate and repeat with remaining batter to make thin pancakes. Once cooled slightly, roll each pancake and slice into ribbons about 1 centimetre wide. Bring stock to a simmer in a large pot, then add the pancake ribbons and simmer gently for 2-3 minutes until heated through. Serve immediately in warmed bowls.