Frittaten Soup

This was a soup that I ate twice when I was recently in Vienna.  Its basically a savory pancake (or Palatschinken as its called in Austria) that is cut into strips and served in broth.  It is an excellent light soup to serve as a first course.  You could play around with the herbs and seasonings you use in the Frittaten batter.  Best served with homemade broth.

Ingredients

1 cup of milk
a little over a cup of flour
1 egg
1/2 bunch of parsley, chopped
freshly grated nutmeg
butter or oil for the pan

5 cups hot broth (chicken, beef or vegetable)

Mix flour and milk together with a whisk so that there are no lumps.  Then mix in the egg, salt, nutmeg and parsley.  Mix well and let stand for 15 minutes.  In a medium size frying pan, heat oil or butter.  When hot, put a ladle full of batter into the pan.  Move the pan around so that the batter gets evenly spread on the pan.  Flip when downside is lightly browned.  Remove from pan and let soak on paper towel. Repeat until all the batter is done.  To serve roll and cut into thin strips.  Divide among 4 bowls and ladle hot broth over top.  Serve with minced chives as garnish.