Flädlesuppe

In a bowl whisk together the All-Purpose Flour, a pinch of Salt and a little grated Nutmeg.

Beat in the Eggs and gradually whisk in the Milk until you have a smooth, thin batter; let it rest 20–30 minutes to relax the gluten.

Heat a small nonstick skillet over medium heat and melt a little Butter; pour in just enough batter to coat the pan thinly and cook each crepe 1–2 minutes per side until lightly golden. Repeat until the batter is used, stacking the crepes on a plate.

Roll up the warmed crepes into tight cylinders and slice them crosswise into thin ribbons (these are the "Flädle").

Warm the Clear Beef Broth in a pot until gently simmering and taste for seasoning, adjusting with more Salt or a tiny grating of Nutmeg if desired.

Divide the crepe ribbons between bowls and ladle the hot broth over them so the ribbons soften and soak up the flavor for a minute.

Garnish with finely chopped Chives and an extra pat of Butter or a drizzle of melted butter if you like, then serve immediately.