Flädlisuppe (Swiss Pancake Soup)
At first glance, crêpes in soup might sound a little unusual – but trust the Swiss on this one. Flädlisuppe is made with thin strips of homemade Omeletten (more like crêpes than fluffy pancakes) served in a flavorful broth, and it’s one of the coziest bowls you’ll ever make.
As an Amazon Associate, I earn from qualifying purchases. You might notice a few links throughout this post to kitchen tools and ingredients I genuinely use and love. If you choose to shop through them, it doesn’t cost you anything extra, and it helps support Poetic Road. Thank you – it truly means a lot!
Searching for something specific?
Flädlisuppe is one of those recipes that proves the simplest meals are often the most comforting. Growing up, it was the kind of soup my mom or grandmother would make on chilly days or whenever there were a few leftover Omeletten waiting to be put to good use. Nothing fancy – just good food that somehow always hit the spot.
If you’ve never had Flädlisuppe before, don’t let the idea of “pancakes in soup” throw you off. These aren’t fluffy breakfast pancakes. In Switzerland, Omeletten are thin, delicate crêpes that are rolled up, sliced into ribbons (called Flädli), and served in a rich, flavorful broth. It might sound a little unexpected at first, but after one spoonful, you’ll understand why this soup has been a Swiss favorite for generations.
I always toss a few cubes of Gruyère into my bowl and add a couple of splashes of Maggi seasoning just before serving. As the cheese melts into the broth… that’s simple soup perfection if you ask me.
Ingredients & Substitutions
The full list of ingredients and measurements can be found in the recipe card below. Here’s a closer look at a few of the ingredients that make this classic Swiss soup so special.
Omeletten (Swiss-Style Crêpes): These aren’t fluffy breakfast pancakes. Swiss Omeletten are thin, delicate crêpes that are rolled up and sliced into ribbons, creating the signature Flädli that give this soup its name.
Broth: Since the broth is the star of the soup, choose one you really enjoy. Homemade is wonderful, but a good-quality beef or chicken broth works just as well.
Chives or Parsley: A sprinkle of fresh herbs brightens the soup and adds a little freshness to every bowl.
Gruyère (Optional): This isn’t traditional everywhere, but it’s how I love to serve Flädlisuppe. A few small cubes melt into the hot broth and make every spoonful even cozier.
Maggi Seasoning (Optional): If you grew up in a Swiss household, there’s a good chance a bottle of Maggi was never far away. A couple of splashes just before serving add a savory depth that’s become a must for me. If you’ve never heard of it before, I talk more about it in my guide to What Swiss People Actually Eat: 10 Everyday Swiss Foods and Drinks.
FROM MY SWISS KITCHEN
Join me at the kitchen table.
Swiss-inspired recipes, cozy baking, and seasonal stories delivered each week.
Seasonal recipes, Swiss stories, and no spam.
Equipment
- Non-Stick Crêpe Pan or Skillet
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Ladle (for pouring the batter)
- Flexible Silicone Turner Spatula
- Sharp Chef’s Knife
- Cutting Board
- Large Soup Pot or Dutch Oven
- Ladle (for serving)
Step-by-Step Instructions
Here is how to make this easy flaedli soup:
- Make the Flaedli (Pancakes):
- In a bowl, whisk together flour, egg, milk, melted butter, and salt until smooth. Let the batter rest for about 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes until golden brown, then flip and cook for another 30 seconds.
- Transfer the pancake (or as the Swiss call it Omelette) to a plate and repeat with the remaining batter.
- Once all pancakes are done, roll them up tightly and slice them into thin strips.
- Prepare the Soup:
- In a pot, bring the broth to a gentle simmer. Add the onion, bay leaf, and carrot (if using) and let simmer for about 10-15 minutes for extra flavor. Remove the onion and bay leaf before serving.
- Season with salt and pepper to taste.
- Assemble the Dish:
- Divide the pancake strips into serving bowls.
- Ladle the hot broth over the Flädli and let them soak for a minute.
- Garnish with fresh chives or parsley.
- Serving Suggestion:
- Serve your flädlisuppe immediately with crusty bread or a simple Swiss salad for a light yet satisfying meal
- I like to add some cubes of Gruyère cheese, which melt to perfection in the hot broth, and a splash or two of Maggi seasoning, which adds another layer of flavor and texture complexity.
Chef’s Tips
- Slice the Flädli very thin for the most delicate ribbons.
- Don’t rush the broth simmer – like any good soup, that’s where the flavor builds.
- Add a splash of white wine to the broth for a more aromatic soup.
Flädlisuppe (Swiss Pancake Soup)
Ingredients
Method
- In a bowl, whisk together the flour, egg, milk, melted butter, and salt until smooth.
- Let the batter rest for 10 minutes.
- Heat a lightly greased non-stick pan and pour in a thin layer of batter, swirling to coat the bottom.
- Cook 1–2 minutes per side, until lightly golden. Repeat with remaining batter.
- Allow the pancakes to cool slightly, then roll each one into a log and slice into thin ribbons.
- Add broth, onion halves, bay leaf, and carrot to a pot. Simmer gently for 10–15 minutes to infuse flavor.
- Remove the onion and bay leaf. Season with salt and pepper.
- Divide the sliced Flädli into bowls and ladle the hot broth over top.
- Garnish with fresh chives or parsley and serve warm.
Notes
- Slice the Flädli as thinly as possible for the most delicate texture.
- Don’t boil the Flädli in the broth – pour hot broth over them so they stay tender.
- You can freeze the pancakes and slice them after thawing.
- Use vegetable broth for a lighter, vegetarian version.
- Add a splash of white wine to the broth for extra aroma.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Serving Ideas
- Serve with crusty bread like Bürli buns or Rye
- Add shredded chicken or leftover roast meat for a heartier version.
Flädlisuppe Storage & Make-Ahead
- Flädli: Refrigerate up to 3 days or freeze up to 3 months (roll and slice after thawing).
- Broth: Keeps 4–5 days in the fridge or months in the freezer.
- Assembled Soup: Best eaten fresh so the Flädli stay tender, not mushy.
Frequently Asked Questions
Watch the Video
Flädlisuppe is the kind of recipe that proves simple food can be the most comforting. It’s warm, gentle, and quietly nourishing – the kind of bowl you make when you don’t have a lot of time but need a little extra coziness. I hope this one finds a place in your home the way it has in mine.
NEWSLETTER SIGN-UP
Hungry for More Swiss Recipes?
If you’re curious about Swiss food beyond fondue and chocolate, you’re in the right place.
Subscribe to my newsletter and I’ll send you seasonal recipes, Swiss kitchen favorites, and the occasional family story straight from my Swiss-Canadian kitchen.
