Celestýnské nudle: Czech pancake noodles for soup

Celestýnské nudle: Czech pancake noodles for soup

Czech Celestýnské noodles are a quick, tasty alternative to classic egg noodles in clear broth soups. These pancake-style noodles are easy to make and add a delicious twist to your soup!

Course Side Dish

Cuisine Czech

Keyword Sides for soups

Prep Time 5

Cook Time 6

Cooling time 5

Total Time 16

Servings

Calories 63kcal

Author Petra Kupská

Ingredients

1 medium egg at room temperature
2 Tablespoons all-purpose flour
1 Tablespoon oil sunflower oil or canola
1 Tablespoon milk lukewarm
¼ teaspoon salt

Instructions

In a bowl, crack 1 medium egg and add 2 Tablespoons all-purpose flour, 1 Tablespoon oil, 1 Tablespoon milk, and ¼ teaspoon salt.
Beat the mixture with a fork until it forms a smooth, semi-liquid batter. Let it rest for 5-10 minutes.
Heat a non-stick frying pan over medium-high heat. Pour the batter onto the pan and spread it evenly. Fry on both sides until golden brown.
Let the pancake cool for 5 minutes, as it is fragile and may break if rolled while hot. Once cooled, roll it up and slice it into ¼-inch (0.6 cm) thick strips.
Add the noodles to the bowl of hot soup just before serving.

Notes

You can mix the noodle batter in a blender for a perfectly smooth, lump-free consistency. Just be quick and avoid overmixing.
Celestýnské noodles are ideal for clear soups made from broths. They not only enhance the nutritional value of the soup but also add a touch of visual appeal.
Frying pan: I fried the pancake in a non-stick pan with a diameter of 8 inches (20 cm), without adding any extra fat, as the oil is already included in the batter.
Storage: If you have any leftover noodles, store them in a plastic bag or a sealed container in the fridge for 4-5 days. Alternatively, freeze them in a freezer-safe zip-top bag, where they will keep for up to 3 months.

Nutrition