Flädlesuppe

with cress

For 4 servings

200 g flour

250 ml milk

2 eggs

salt

pepper

nutmeg

1 bunch of chopped parsley

1 tbsp chives rolls

½ tbsp chopped cress

3 tbsp butter

1 l vegetable stock

Preparation time: approx. 20 minutes

Per serving approx. 243 kcal / 1017 kJ 10 g E, 4 g F, 41 g KH

1  Prepare a dough from the flour, milk, eggs and the spices and mix with the herbs.

2  Melt the butter in a pan and bake thin pancakes one after the other from the batter. Allow to cool slightly.

3  Heat the vegetable stock in a saucepan. Roll up the pancakes, cut into thin strips and heat in the vegetable stock. Serve the pita soup hot.