Frittaten (savory pancake strips) Recipe
Frittaten (savory pancake strips)
Flavors of Austria
Total time: less than 15 minutes

Prep. time: A few minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

This recipe is a sample of the "Taste of Imperial Vienna" menu at the Kronprinz Rudolph Restaurant in Vienna.

The word “frittata” comes from Italian, or from the Latin “frictella”. Even today, the words “frittata” and “frittella” are used in Italy to signify an omelet or “pancake”, and “fritello” means “fried (in oil),” explains Chef Johann Bartl. These fried crêpe strips are used in Austria to garnish a consommé or broth.

For 4–6 servings

- 250 ml (1 cup) milk
- 3 eggs
- 140 g (5 oz., about 1 cup) flour
- Salt
- Vegetable oil
  1. Season the milk with a bit of salt; combine with the eggs and flour to make a smooth batter.
  2. Heat a little oil in a skillet and pour in enough batter to thinly cover the bottom of the pan.
  3. Fry one side, then the other, until light brown.
  4. After allowing to cool, cut the disc in half once and then slice into even strips.
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