Recipe - Flaedle

200 g Flour (1 Three fourths cups)
2 Eggs
One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini