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Ingredients
- 4 cups vegetable broth low sodium
- 1 flour Scant Cup
- 2 eggs
- 1 1/3 cups milk
- 1 tablespoon oil
- 2 carrots julienned
- salt
Method
- Prepare the batter by mixing the eggs, milk, flour and 1/2 teaspoon of salt.
- Whisk the ingredients together until the batter is smooth - then let the batter come to room temperature.
- Heat the oil in a non-stick pan over medium heat and ladle enough batter to cover the pan thinly.
- Cook for about 90 seconds (until the pancake looks dry and the edges separate easily) then flip over.
- Cook for another 90 seconds until both sides are a light golden brown.
- Stack the pancakes (separate each one with a paper or napkin to keep them from getting soggy) while they cool off.
- While the pancakes are cooling, bring the broth and carrots to a simmer in a large pot. Season to taste with salt and pepper.
- While the broth simmers, cut the pancakes by rolling them up and then slicing them into thin strips about 1/4 inch each. You can freeze them at this point in a tupperware. You'll end up with a bunch of pinwheel like strips of 'flaedle'.
- Once the soup has come to a boil and you're ready to serve - place a small number of the pancakes in each bowl and pour the hot soup over them.
- Garnish and serve immediately.
