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A traditional Austrian soup with crepe noodles
Course Appetizer, Main Course, Soup
Cuisine Austrian, European, German
Keyword appetizer, austria, beef broth, crepes, first course, frittatensuppe, noodles, soup
Servings 4
Author Alexandria


  • 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.