Shredded Crêpes in Beef Broth
This recipe is based on the one used at Vienna's Plachutta Wollzeile, which has been serving the soup since it opened, in 1993.
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Cooking tools:
- Sifter
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Stove
- Spatula
- Plate
Ingredients
- 2 eggs
- <sup>1</sup>⁄<sub>2</sub> cup milk
- <sup>1</sup>⁄<sub>2</sub> cup flour
- <sup>1</sup>⁄<sub>4</sub> tsp. salt
- <sup>1</sup>⁄<sub>2</sub> tsp. vegetable oil
- 2 cups hot <a href="https://www.saveur.com/article/Recipes/Viennas-Favorite-Cut-of-Boiled-Beef-with-Traditional-Accompaniments/">Tafelspitz Broth</a> or rich beef broth
- 2 chives, chopped
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