Mix the flour and milk, then add the eggs, and season with salt. In a
skillet, melt a little fat over medium heat. As soon as the fat is hot,
hold the skillet at a slight angle and pour in the batter in such a manner
that the whole bottom of the skillet is covered with a thin layer. As soon
as the bottom of the pancake develops yellow spots, carefully loosen the
edges with an eggturner, then flip the pancake to cook the other side. Once
the 'Flaedle' is done, set it aside for cooling.
If the 'Flaedle' is to be used in 'Flaedle'-soup, roll it up and cut it
into very thin slices. Put into hot broth, and adjust seasoning to taste,
with nutmeg, chopped parsley or chives, etc.