Flaedle
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INSTRUCTIONS
Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the other side. Once the Flaedle is done, set it aside for cooling. If the Flaedle is to be used in Flaedle-soup, roll it up and cut it into very thin slices. Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (175g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 179 | ||
| Calories from Fat: 112 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.4g | 17 % | |
| Saturated Fat 3.9g | 19 % | |
| Monounsaturated Fat 4.8g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 528.8mg | 163 % | |
| Sodium 175.1mg | 6 % | |
| Potassium 170mg | 4 % | |
| Total Carbohydrate 1.1g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1g | ||
| Protein 15.7g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 179
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