Categories: Pancakes, Soups/stews, German 
      Yield: 4 servings 
  
    200 g  Flour (1 3/4 cups)                  1 pn Salt 
      2    Eggs                                     Fat for frying 
    1/4 l  Milk (1 cup plus 1 Tbsp)        
  
  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:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92