200 g Flour (1 3/4 cups) 2 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 1 pn Salt Fat for frying 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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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