Flädle
Savory pancake ribbons served in clear broth.
Flädle are a garnish and soup ingredient from Baden-Württemberg in southern Germany. They are made from savory pancakes, which are first cooked plain like crepes, then tightly rolled and sliced into ribbons. These ribbons are most often served in a clear soup or beef broth, a dish called Flädlesuppe. In other parts of Germany, the same dish is known as Eierkuchensuppe, a name that comes from the regional term Eierkuchen (literally "egg cakes") for pancakes.
In Austria, a very similar soup called Frittatensuppe combines beef consommé with sliced pancakes known as Palatschinken. The name Frittaten comes from the Italian frittata ("frying"), and related terms like "frittata" and "frittella" still refer to omelets in Italy. A recipe for one appears in the 1699 cookbook *Freiwillig Aufgesprungener Granatapfel* (The Christian Samaritan's Freely Opened Pomegranate), which is Austria’s second-oldest printed cookbook.
France has a comparable dish called Consommé Célestine, served with long strips of crepes like the Austrian version. However, some variations fill the crepes—with meat and herbs, or herbs and cottage cheese—before cutting them into strips.
The Austrian author Thomas Bernhard frequently had characters dine extensively in his works. In his play *Der Theatermacher* ("The Theater Maker"), a state actor named Bruscon travels through the Austrian provinces. While the play touches on culinary themes, the specific complaint about frittaten soup quality—citing "always these grease eyes"—is not a widely recognized canonical detail from the work. Bernhard, who lived nearby at Lake Traunsee, often ate at Gaspoltshofen, and chef Hedi Klinger’s frittaten soup was one of his favorites. This led to actual frittaten soup tourism. Willi Klinger, Hedi’s son, noted that literary scholars and feature editors frequently visited the inn asking about Thomas Bernhard and the soup. His mother found this excessive, especially since Bernhard’s favorite dish was actually roast pork.
- field
- Culinary garnish and soup ingredient
- nationality
- German (Baden-Württemberg), also common in Austria
- known_for
- Flädlesuppe (Germany) and Frittatensuppe (Austria), soups with pancake ribbons
- region
- Baden-Württemberg, southern Germany; also Austria
Quick Facts
- Name Italics
- true
- Place Of Origin
- Austria, Germany, France
- Region
- Austria, Swabia
Facts from the source article.
Lore & Background
Flädle are made by first preparing plain crepe-style pancakes, then tightly rolling them up and slicing them into ribbons. They are usually served in a clear soup or beef broth, creating the dish Flädlesuppe. In other parts of Germany, the dish is called Eierkuchensuppe, derived from the regional name Eierkuchen (meaning 'egg cakes') for pancakes.
A similar dish exists in Austria, known as Frittatensuppe, where sliced pancakes called Palatschinken are combined with beef consommé. The term Frittaten comes from the Italian frittata ('frying'), and a recipe for frittata appears in Austria's second-oldest printed cookbook, 'Freiwillig Aufgesprungener Granatapfel' (Graz 1699).
In France, a comparable dish is Consommé Célestine, served with long strips of crepes. Some versions fill the crepes with meat and herbs or herbs and cottage cheese.
Reader's Guide
Flädle represent a regional culinary tradition in Baden-Württemberg, Germany, where simple pancake strips elevate a basic broth into a comforting soup. Their significance lies in their role as a garnish that transforms a clear soup into a hearty meal, reflecting the resourcefulness of southern German home cooking. The dish's alternative name, Eierkuchensuppe, highlights the regional variation in pancake terminology across Germany. Flädle are part of a broader European family of pancake-strip soups, including Austria's Frittatensuppe and France's Consommé Célestine, each with local adaptations. The Austrian version gained cultural prominence through the works of author Thomas Bernhard, whose character Bruscon in 'Der Theatermacher' famously complained about frittaten soup quality, sparking literary tourism to the inn at Gaspoltshofen. This phenomenon led to a book by Harald Schmidt and others titled 'In der Frittatensuppe feiert die Provinz ihre Triumphe.' Flädle themselves, while less celebrated in literature, remain a staple of home and restaurant cooking in their home region.
Did You Know?
- Flädle are made by rolling plain crepe-style pancakes and slicing them into ribbons.
- In other parts of Germany, the dish is called Eierkuchensuppe, from the regional name Eierkuchen for pancakes.
- Austrian author Thomas Bernhard's character Bruscon complained about frittaten soup quality in the book 'Der Theatermacher'.
- Harald Schmidt co-wrote a book titled 'In der Frittatensuppe feiert die Provinz ihre Triumphe' about Bernhard's culinary trail.
Frequently Asked Questions
What is Flädle?
Flädle refers to thin ribbons of savory pancake that serve as a garnish and soup ingredient. They originate from Baden-Württemberg in southern Germany but are equally at home in Austrian kitchens.
How are Flädle made?
Plain savory pancakes are cooked much like crepes, then tightly rolled up and sliced into narrow ribbons. The result is a light, delicate strip that dissolves pleasantly into broth.
What dish is Flädle most famous for?
The classic pairing is Flädlesuppe, a clear beef broth in which the pancake ribbons float. In Austria, the near-identical preparation goes by the name Frittatensuppe and features Palatschinken instead.
How does Flädle differ from Palatschinken?
They describe the same basic idea—sliced savory pancakes in a light consommé—under different regional names. Flädle is the term used in Baden-Württemberg, while Palatschinken is the Austrian word for the pancake itself.
Why do fans consider Flädle essential to the cuisine?
It embodies a simple, comforting tradition of pairing delicate, buttery pancakes with a clear, savory broth. The dish bridges southern German and Austrian table culture and remains a beloved everyday comfort food.
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