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eierküeche
Alsacian pancakes
Thicker than Breton crêpes, made with an egg-rich batter, eierküeche were traditionally served in Alsace with sautéed potatoes and a green salad on Fridays as a small, meat-free meal.
Leftovers were sliced into thin strips and added to bouillon to make consommé Célestine or Schüehbandelsupp (‘shoelace soup’!) They can also be served with ham, or cheese, or sugar or jam.
Text © Dana Facaros
Image by France3