I’ve already said it: I love green beans! I usually eat them plain, but they are also fantastic in salads – and in soups.

I also love crepes. I eat them filled with cinnamon sugar or a hearty cheese right after I’ve fried them up – or in soups. In south Germany, we use up old crepes by cutting them into thin noodles, which we drop into hot boiling broth. At some point during this process they become “Flädle”. According to the German Wikipedia, they are also a popular way to do away with leftover crepe in Austria, France, Italy and Hungary. Basically this is not a German, but a European specialty.

So what to do when you have gluten-free crepes left over and a pound of green beans?

You combine them into one delicious autumn day stew.

Crepes (will make way more than you need for this recipe – but who cares, they are delicious!):
100g gluten-free flour mix
250ml milk
2 eggs (whole)
salt
½ tsp mix of (or just one of these gluten-free helpers) xanthan and carob gum, arrowroot and guar flours
vegetable oil or butter (for your pan)

Mix the flour and the milk together, leaving no lumps, add the eggs, the salt and the gluten-free helpers. Fry the dough into crepes one ladle at a time and ensure to evenly and thinly distribute the dough on the bottom of the pan. Can be made ahead of time, but since it’s a gluten-free flour product, it will dry faster than crepes made out of wheat flour, so they may end up a little dry.

How to make Flädle:
Once they have cooled, fold two crepes into a roll, place on cutting board and cut into thin slices. You now have ready-to-use Flädle.

Ingredients for the remainder of the soup:
1 onion, chopped
1 tsp vegetable oil
1 garlic clove, chopped
one pound green beans, stems removed and cut into three cm long pieces
vegetable broth (I also added a frozen mix of typical soup herbs, such as leek and carrots)
fresh parsley, chopped (if you have savory, use this instead: it’s much better!)
1 tbsp sour cream (optional)
1 piece of parmesan rind (if you have it)

In a pot, fry the garlic clove and the onion for two minutes. Add the green beans, the broth and the parmesan rind and let cook until the green beans are about three minutes to being al dente. Add the parsley (or savory )and the sour cream and ensure no lumps form. Then add the Flädle, cook for another two minutes and serve hot, garnished with fresh parsley.