1. Whiz all ingredients to a smooth batter using a food proc or blender (I used my immersion blender). 2. Spray a crepe pan or like size non-stick fry pan w/PAM. Heat the pan till you feel a good heat rising when holding the palm of your hand over the pan. 3. Pour a sml ladle of batter in the center of the pan & work quickly to swirl it around the pan so it fills the base. Cook till the liquid disappears & the edges of the pancake begin to pull away from the pan surface. 4. Flip the pancake to cook the other side for just a few seconds. Shake pancake out of the pan onto a plate, set pan aside (off heat), tightly roll the pancake & set aside. 5. Return pan to heat & repeat process w/rest of batter. Allow pancakes to cool & cut them into 1/2-in threads. Set aside till ready to add to your soup (Batter should net 4 pancakes & the threads will be like a dense noodle or dumpling in texture). 6. TO SERVE: Ladle hot soup into 4 bowls & put an equal amt of threads in ea bowl. Sprinkle w/parsley & serve immediately. 7. NOTE RE SOUP: I used homemade chicken stock w/fat removed & sml bits of chicken left in the stock. I added 2 sliced celery ribs, 2 sml potatoes cut bite-sized & *Bjuga* (Icelandic sausage) to try to replicate the German influence. :-). ---------------------------------------------------------------------------
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