Flädle

Flädle is a southern German garnish and soup ingredient from the region of Baden-Württemberg consisting of savory pancakes, cut into ribbons. Flädle are made by first making plain crepe-style pancakes, then tightly rolling them up and slicing them into ribbons. They are then usually served in a clear soup or beef broth in a dish of Flädlesuppe. In other parts of Germany, the dish is known as Eierkuchensuppe, derived from the regional name Eierkuchen for pancakes. Frittatensuppe (Frittaten soup) is one of the most popular soups in Austrian cuisine. It is considered an Austrian National dish. Frittaten (from the Italian frittata, "frying") are sliced pancakes called Palatschinken, combined with beef consommé it becomes the famous soup. Even today, "frittata" and "frittella" are used to refer to omelets in Italy; a recipe for one can be found in the "Freiwillig Aufgesprungener Granatapfel" (voluntarily popped pomegranate) cookbook (Graz 1699), which is Austria's second-oldest printed cookbook.

Source: Wikipedia