Frittatensuppe: Beef Broth With Pancake Ribbons and Chives

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Frittatensuppe is a comforting Austrian soup made with clear beef broth, delicate ribbons of savory pancake, and fresh chives. This version uses ready-made broth for an elegant starter that is easy to make at home.

Yield: 4 starter servings
Prep Time: 20 minutes, including 10 minutes of batter resting
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

60 g all-purpose flour
120 ml whole milk
1 large egg
1/8 teaspoon fine salt, for the pancakes
1/16 teaspoon freshly grated nutmeg
10 g unsalted butter, for cooking
1 liter clear, reduced-sodium beef broth
1/4 teaspoon fine salt, for the broth
1/8 teaspoon finely ground black pepper
2 tablespoons finely snipped fresh chives, about 6 g

Do This

1. Whisk the flour, milk, egg, 1/8 teaspoon salt, and nutmeg into a smooth, thin batter.
2. Rest the batter for 10 minutes and snip the chives.
3. Preheat a 20 cm nonstick skillet over medium heat for 2 minutes.
4. Make 4 thin pancakes, using one-quarter of the butter and batter for each. Cook for 90 seconds on the first side and 30 seconds on the second.
5. Heat the broth with 1/4 teaspoon salt and the pepper to 85°C / 185°F. Meanwhile, cool the pancakes briefly, roll them up, and slice into 3 mm ribbons.
6. Divide the ribbons among 4 warm bowls, add 250 ml hot broth to each, and finish with the chives. Serve immediately.

Why You’ll Love This Recipe

Simple ingredients, lovely results: Everyday pancake ingredients become tender, savory ribbons in a clear golden broth.
Light but comforting: It is warming and satisfying without feeling heavy before the main course.
Easy to prepare ahead: Make the pancakes in advance, then heat the broth just before serving.
A little Austrian tradition: This classic starter brings the cozy feeling of an Alpine dining room to your table.

Grocery List

Produce: 1 small bunch fresh chives; you need 2 tablespoons finely snipped.
Dairy: 120 ml whole milk and 10 g unsalted butter.
Eggs: 1 large egg.
Pantry: 60 g all-purpose flour, 1 liter clear reduced-sodium beef broth, fine salt, black pepper, and nutmeg.

Full Ingredients

For the Savory Pancakes

60 g all-purpose flour, about 1/2 cup, spooned and leveled
120 ml whole milk, about 1/2 cup
1 large egg, about 50 g without the shell
1/8 teaspoon fine salt, about 0.75 g
1/16 teaspoon freshly grated nutmeg
10 g unsalted butter, divided into 4 equal portions, for greasing the skillet

For the Broth and Garnish

1 liter clear, reduced-sodium beef broth, homemade or good-quality store-bought
1/4 teaspoon fine salt, about 1.5 g; omit if your broth is already well salted
1/8 teaspoon finely ground black pepper
2 tablespoons finely snipped fresh chives, about 6 g

Frittatensuppe: Beef Broth With Pancake Ribbons and Chives – Closeup

Step-by-Step Instructions

Step 1: Whisk a smooth pancake batter

Put the flour, 1/8 teaspoon salt, and nutmeg in a medium bowl. Gradually whisk in the milk until smooth, then whisk in the egg until fully combined. Take about 5 minutes for measuring and mixing. The batter should be thin and pourable, closer to cream than to a thick breakfast-pancake batter.

Step 2: Rest the batter and prepare your ingredients

Let the batter stand at room temperature for 10 minutes. This gives the flour time to hydrate and helps the pancakes stay tender. Meanwhile, finely snip the chives, measure the broth and seasonings, and divide the butter into 4 portions. If using homemade broth, skim off any hardened fat and strain out any solids before heating.

Step 3: Heat the skillet

Preheat a 20 cm / 8-inch nonstick skillet over medium heat for 2 minutes. Aim for a surface temperature of approximately 175°C / 350°F if you have an infrared thermometer. Add 2.5 g butter and swirl it into a thin coating. It should foam gently without turning dark brown.

Step 4: Cook four thin pancakes

Stir the rested batter, then pour one-quarter of it into the skillet, approximately 50 ml. Immediately tilt and rotate the skillet so the batter covers the base in a thin, even layer.

Cook for 90 seconds, until the surface looks set and the underside has light golden patches. Loosen the edge with a thin spatula, flip, and cook for another 30 seconds. Transfer to a plate. Repeat with the remaining batter and butter to make 4 pancakes, stacking them as you go. Lower the heat slightly if the butter begins to brown before you add the next portion of batter.

Step 5: Warm the broth and slice the pancakes

Pour the beef broth into a saucepan and add the pepper and 1/4 teaspoon salt, omitting the salt if the broth is already sufficiently seasoned. Heat over medium heat for about 8 minutes, until steaming and approximately 85°C / 185°F. Do not bring it to a vigorous boil.

While the broth heats, let the pancakes cool for 2 minutes so they are comfortable to handle. Roll each pancake into a snug cylinder and cut crosswise into 3 mm / 1/8-inch ribbons. Gently loosen the ribbons with your fingers. Taste the broth before serving; its beef flavor should be clear and pleasantly savory.

Step 6: Assemble and serve immediately

Warm 4 soup bowls with hot water, then empty and dry them. Divide the pancake ribbons evenly among the bowls, arranging them in loose nests rather than tightly packed bundles. Ladle 250 ml hot broth into each bowl and sprinkle each serving with 1/2 tablespoon chives. Serve straight away, while the broth is hot and the ribbons are tender but still distinct.

Pro Tips

Choose a clear, flavorful broth: Broth is the foundation of this soup. Use a clear beef stock rather than a thickened gravy-style product. Strain homemade broth through a fine-mesh sieve lined with damp cheesecloth for a cleaner appearance.
Keep the pancakes thin: Swirl the batter immediately after pouring. Thick pancakes make heavier strips and absorb more broth.
Aim for gentle browning: Pale gold patches add savory flavor, but deeply browned or crisp pancakes are less delicate in the soup.
Assemble only when ready to eat: Keep the ribbons out of the broth until serving so they do not become overly soft.
Use weights for the batter: Measuring the flour by weight helps keep the pancakes consistently thin and tender.

Variations

Herb pancakes: Stir 1 tablespoon finely chopped flat-leaf parsley into the rested batter, then cook as directed. Keep the chive garnish for a fresh finish.
Vegetarian version: Replace the beef broth with 1 liter clear, well-strained vegetable broth. Choose one with a rounded, savory flavor.
Dairy-free version: Replace the milk with 120 ml unsweetened soy milk and use 2 teaspoons neutral oil instead of the butter.

Storage & Make-Ahead

For the best texture, store the pancake ribbons and broth separately. Cool and refrigerate both within 2 hours of cooking. Keep the pancakes in an airtight container for up to 3 days and the broth for up to 4 days at 4°C / 40°F or below. You can also freeze the pancakes, separated with parchment, for up to 2 months; thaw overnight in the refrigerator before slicing.

To serve refrigerated components, bring the broth to a rolling boil, then reduce the heat. Add the chilled ribbons and heat gently until they reach 74°C / 165°F; avoid prolonged simmering. Finish with freshly snipped chives. Refrigerate any already assembled soup promptly and eat within 3 days, noting that the ribbons will soften as they sit.

Nutrition (per serving)

Estimated for one-quarter of the recipe, including the full amount of butter and added salt. Values vary with the beef broth used.