Wild garlic pancakes in broth

Ingredients for 2 servings:

• 2 eggs, size S
• 100 ml carbonated mineral water
• 60 g Flour, smooth
• 1 pinch of herbal salt
• some pepper
• 12 g wild garlic, without stems
• 1 tsp clarified butter
• ½ liter vegetable broth

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

vegetarian

In a mixing bowl, beat the eggs with salt, pepper, and mineral water, then gradually stir in the flour. Let the fairly runny batter swell for about 15 minutes. Rinse the wild garlic, spin it dry, chop it very finely, and only mix it into the batter once it has swelled. Grease an omelet pan with clarified butter and heat well. Add a large ladle of batter, spread it evenly, and cook on both sides over medium heat. Fry more omelets one at a time, roll them up while still warm, and let them cool. Then cut them into thin strips (Flädle). Pour hot broth over the pancakes in a soup bowl and serve sprinkled with finely chopped wild garlic. The Flädle freeze perfectly without the broth.