Flaedle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
200 gram: Flour, 1 3/4 cups
2: Eggs,
1/4 liter: Milk, 1 cup plus 1 Tbsp
1 pinch: Salt,
Fat for frying,
Directions:
Mix the flour and milk, then add the eggs, and season with salt. In a
skillet, melt a little fat over medium heat. As soon as the fat is
hot, hold the skillet at a slight angle and pour in the batter in
such a manner that the whole bottom of the skillet is covered with a
thin layer. As soon as the bottom of the pancake develops yellow
spots, carefully loosen the edges with an eggturner, then flip the
pancake to cook the other side. Once the Flaedle is done, set it
aside for cooling.
If the Flaedle is to be used in Flaedle-soup, roll it up and cut
it into very thin slices. Put into hot broth, and adjust seasoning
to taste, with nutmeg, chopped parsley or chives, etc.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
skillet, melt a little fat over medium heat. As soon as the fat is
hot, hold the skillet at a slight angle and pour in the batter in
such a manner that the whole bottom of the skillet is covered with a
thin layer. As soon as the bottom of the pancake develops yellow
spots, carefully loosen the edges with an eggturner, then flip the
pancake to cook the other side. Once the Flaedle is done, set it
aside for cooling.
If the Flaedle is to be used in Flaedle-soup, roll it up and cut
it into very thin slices. Put into hot broth, and adjust seasoning
to taste, with nutmeg, chopped parsley or chives, etc.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp