Frittaten (savory pancake strips)TheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: A few minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:156.4 kcal
Proteins:8.2 g
Fats:4.3 g
Carbohydrate:20.7 g
Fibers:0.6 g
Sugar:2.6 g
Cholesterol:129.4 mg
Sodium:63.3 mg
Calcium:73.6 mg
Energy:217 kcal
Proteins:11.4 g
Fats:5.9 g
Carbohydrate:28.7 g
Fibers:0.8 g
Sugar:3.6 g
Cholesterol:179.5 mg
Sodium:87.8 mg
Calcium:102.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
ml
milk
3
eggs
140
g
flour
salt
vegetable oil
METHOD
- Season the milk with a bit of salt; combine with the eggs and flour to make a smooth batter.
- Heat a little oil in a skillet and pour in enough batter to thinly cover the bottom of the pan.
- Fry one side, then the other, until light brown.
- After allowing to cool, cut the disc in half once and then slice into even strips.
CHEF'S NOTES
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.
