Courtesy of Kiley Kost
This soup has a different name depending on where you are in Germany, Austria or Switzerland, and you can easily find similar soups in France, Italy, Hungary, and beyond. Cultures are fluid. Ideas, traditions, and food spread across groups of people and change along the way. In the German department, we offer courses that examine dynamic cultural and intellectual perspectives from before the 18th century to the present, working to critically question concepts that appear to be static.
Ingredients (for 4 people):
- ½ cup flour
- ½ cup milk
- 2 eggs
- 4.5 cups of broth
Mix the flour, milk, eggs, and a few pinches of salt together in a bowl. The mixture should come together easily and be slightly runnier than pancake batter (add more milk to thin it out). While the batter rests, heat a skillet to medium heat and add butter to coat the bottom. The pan should be hot enough so that water sizzles when dropped in the pan, but not so hot that the butter burns. Once the pan is hot, pour a quarter of your batter into the pan and let it spread out to the sides. When the bottom begins to brown, flip the pancake.
Make three more of these pancakes, adding more butter to the pan each time. When your pancakes are finished, stack two of them together, roll them up and cut them into fine strips.
Add these to some hot broth of your choice, top with chopped chives, and enjoy!