Crêpes vs Pfannkuchensuppe (German Pancake Soup)

Both dishes start from a thin pancake of flour, eggs and milk cooked in a lightly buttered pan, but they head in very different directions. The crêpe batter has melted butter and a spoonful of sugar whisked in, then rests before being swirled into tender, golden-edged sheets served warm with sweet or savory fillings. Pfannkuchensuppe keeps its batter unsweetened and slices the pancakes into fine 2–3 mm strips, which are warmed by hot, clear beef broth ladled over them and finished with fresh chives.