Frittatensuppe — Beef Broth with Crepe Strips

Put the type 500 wheat flour in a bowl and add 1 g salt. Gradually whisk in the milk, then add the eggs and mix to a smooth, fluid batter without lumps. Cover and let rest for about 15 minutes. Stir the batter briefly again before cooking.

Heat a 24 cm nonstick skillet over medium heat and lightly grease it with a little of the measured oil. Pour in about 50–60 ml batter and immediately tilt the skillet to coat the bottom in a thin layer. Cook for 1–2 minutes, until the top is set and dry and the edges begin to release; flip and cook for another 30–60 seconds, until light-golden spots appear. Use all the batter to make about 8 thin, flexible crepes this way, lightly greasing the skillet with a little of the remaining oil before each new portion. Allow about 20–25 minutes to cook the entire batch, including transferring the crepes.

Place the cooked crepes on a large plate, partly overlapping, and after cooking the last one, leave them for about 5–10 minutes, until comfortable to handle. Meanwhile, pour the ready-made clear unsalted beef broth into a saucepan, add the remaining 4 g salt and heat over medium heat for about 5–10 minutes, until it reaches a gentle boil. Reduce the heat and keep the broth hot and covered while rolling and slicing the crepes.

Stack 2 cooled crepes at a time and roll them together loosely. About 8 crepes will make 4 double-layer rolls; do not press them tightly, so the layers do not stick together.

Slice the rolls crosswise into strips about 3 mm wide. Gently loosen them with your fingers so they unroll into separate ribbons. Divide the strips evenly among 4 bowls, with about 2 crepes per serving.

Finely chop the chives. Pour the hot broth over the strips, dividing it evenly among the bowls, and sprinkle with the chives. Serve immediately so the crepes keep their texture and do not absorb too much broth.