Hello, everyone! I am happy to share with you one of our favorite soups: Frittatensuppe. Since it is my husband’s favorite, it’s a recipe I make often at home and constantly enjoy. It’s also something we enjoy often at restaurants in Austria as our appetizer, or to begin a home-cooked family meal.
Frittatensuppe requires very little effort, ingredients, and know-how. The broth can be made a variety of ways to fit your needs (listed below) and making crepes is not a daunting task (if you’ve never made them before, just give it one or two tries and you will get the hang of it). Whether you need to pull together a meal quickly, or you want to let your broth develop its flavor over a longer period of time, this soup will be just as satisfying.
I would also like to add a quick note, before you dive into the recipe. The photo I have featured portrays a much darker broth than I normally would have made – this is because I wanted to use drippings and liquids from a gravy and beef dish that I made in the past. I like to be economical as possible with my soups if the option is sitting in my freezer. The typical color for this broth is a lighter, golden brown.
- Nonstick large pan or crepe pan
- Medium to large pot
Crepes (feeds 2-3 people)
- 2 Eggs
- 1/2 cup milk
- 1/2 cup water
- 1 cup flour If too watery, add a few pinches more of flour until the batter is combined but will fall in streams off your whisk
- 1 pinch salt
- Beef broth (see notes)
- Combine the ingredients all at once in a blender or with a handmixer. If you mix by hand, begin by combining the eggs, water, salt, and milk. Add the in the flour little-by-little until completely combined. Strain through a fine sieve to remove any clumps.
- Heat a crepe (or wide) pan on medium to medium-high (depending on whether your stove tends to get too hot). Grease with a dot of butter or neutral oil. Add a ladle full (or about as much, carefully by hand) to the pan and rotate the pan in a circle with your wrist until there is a very thin layer of batter.
- The batter will set and create small bubbles once it is ready to flip. Give it a good toss in the air or carefully flip with a rubber spatula and your hand.
- Once set on both sides, remove the crepe to a plate and repeat until the batter is finished.
Making the noodles:
- Take 2-3 crepes at a time and roll them into a tight cigar shape.
- Slice the noodles a little less than a centimeter (about the width of your pointer fingernail) and move aside to a bowl. Repeat until finished.
Broth (can be made one of a few ways; see notes for quantity):
- Follow directions and exchange for beef bones: https://alexlyn.at/pick-me-up-bone-broth/
- Use beef bouillion. This is the most accessible way. Use one cube (or about 1 tablespoon) for every cup of water. Season with bay leaf and possibly some cloves, star anise, peppercorns, half an onion, half head of garlic, etc. It's likely you don't need to add extra salt. Bring to a boil and then simmer until it's time to serve. Strain out the bits & pieces.
- Drippings from gravy/liquid from pulled beef (as an example)/etc.: the yield from this will be lower, so fill the rest of the pot with water. Season and bring to a simmer.
Putting together the soup:
- Additionally, you can boil a carrot or turnip or two in the broth. One tender, it is ready.
- Serve the broth and frittaten seperately. Place the pot with a big ladle in the center of the table alongside the frittaten. Everyone can serve themselves with however much they want. Put chervil or chives on the table to sprinkle ontop of the soup.
How much to make: 1 small pot feeds my husband and I with enough for leftovers. For more than two people, I recommend making a medium to large pot of broth, especially if this is your main course.
It is economical to make more than is needed because the broth can be stored in the fridge for upcoming meals, or the freezer for a later time.
Notes on the broth: The broth is not fussy – it’s not packing any punch. Yes, it should have depth, but this recipe does not require you to play around with too many ingredients. I recommend simmering the broth with the likes of bay leaf and onion (and the rest mentioned above in the broth section) because they are not overpowering but will still give your broth a sense of boldness.
Most recently, I made my beef broth from drippings and remaining liquids that I froze from making pulled beef – it was very, very flavorful so I diluted it with water to bring it to the right level and this was a fantastic use.
Further: Always salt to personal preference of taste. Don’t be afraid to use a bouillon cube, even if you labored at a homemade broth – sometimes, it’s just necessary.
I should also add that frittatensuppe is occasionally served with chicken broth, and so if you are against having beef (or simply don’t have access to it) – please exchange for your needs.
Storage: If you do not use all the noodles, they will be fine in the fridge for a couple of days – just seal the bowl; reheat and serve.Print Recipe