My German language skills could use some work but I had always thought, just privately, that I could read the hell out of a menu. In fact, I pride myself on being able to read a menu in far more languages than I can actually speak – it is after all, the most important skill for travelling, hangrrr-fighting crusaders the world over.
At least prided myself on it – until I came here to Vorarlberg. I was miffed to have to whisper (must maintain street cred) when I was just barely through the soup section of the menu “flädele, what’s that?” I was taken down another a peg or two to find spätzle, that mainstay of Germanic cooking, are called knöpfle, though that’s neither here nor there.
But frittaten by any other name are just as satisfying (sorry Shakespeare). While a noodly little pile of crepe strips in the middle of your broth mightn’t strike you as the most appetising idea you’ve ever heard, they soak up the beefy stock and release it delightfully into your mouth as you chew in a way a normal noodle hasn’t a hope of imitating. Sprinkled with a handful of chives and parsley, frittatensuppe is the sort of lunch you might have as a prelude to a rather serious dessert but is more traditionally eaten as a first course before Tafelspitz.
See part one of this series: Tafelspitz.
What languages are you menu literate in ?
50 ml (scant 1/4 cup) milk
30 grams (2 tablespoons) flour
500 ml (2 cups) beef stock from Tafelspitz
Chopped parsley and chives
Beat the egg, milk and flour together to make a batter.
Put a teaspoon of oil in a small pan heated over medium high and fry the batter in 2
batches, as you would for pancakes or crepes; allow bubbles to form and then flip
and cook through.
Meanwhile bring the stock to a boil.
When the crepes are finished, stack them atop each other, roll and slice thinly into
Heat the frittaten through briefly in the stock, and serve in the soup, sprinkled with