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Flaedle

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      Title: FLAEDLE
 Categories: Pancakes, Soups/stews, German
      Yield: 4 Servings
 
    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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