Frittatensuppe

Method

Whisk together eggs, flour, milk, salt and pepper to create a thin pancake batter, then stir in the chives. Heat oil and butter in a frying pan over medium heat and pour in the batter, tilting the pan to create a thin, even crepe; cook for 1-2 minutes each side until golden and set, then transfer to a plate to cool. Once cooled, roll the frittaten tightly and slice into thin strips approximately 5mm wide. Heat the beef stock in a large pot until gently simmering, then carefully add the frittaten strips and warm through for 2-3 minutes. Adjust seasoning with salt and white pepper, then ladle into warm bowls and serve immediately as a light but satisfying soup.