Viennese Cuisine Recipes

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crêpe slivers

Frittaten (crêpe slivers) à la Sacher

Are you searching for an extraordinary soup add-in? The Viennese cuisine has the answer: “Frittaten” (crêpe slivers). The word „frittata“ originates from Italy and means – literally translated – „something that is baked in oil“. Until the 19th century in Vienna the word was used to denote Palatschinken (crêpes) in general. But very soon it became an independent specialty of the Viennese (soup) cuisine!

Servings: 6

Ingredients:

  • 75 g (2/3 cup) flour (fine)
  • 125 ml (0,2 pt) milk
  • 2 eggs
  • salt
  • 30 g (1/8 cup) butter

Here is your recipe for this Viennese delicacy:

Prepare a crêpe mixture with the flour, milk, eggs and salt. Heat the butter in a pan and make thin crêpes from the mixture, frying them golden brown on both sides. Roll up each crêpe individually and slice finely. Distribute the slivers in a soup bowl and pour over hot soup.

More recipes: www.ichkoche.at/Viennese-Cuisine/

The New Sacher Cookbook: www.ichlese.at/article/1848

Sacher Cookbook

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