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6
servings, each in 1 cup 250 ml ) brothEasy
Published 1998
These are a delicious Austrian conceit. They are a little lighter than egg noodles and can be put in salted Beef Stock or Chicken consommé only at the last minute. They are variously called crêpes, frittaten, nudeln, or pfankuchen.
I first had these at my mother-in-law’s table. She also made dessert variations with a little sugar and about a teaspoon of melted butter, the