1. Whisk the flour with the milk, eggs and a pinch of salt into a smooth batter, stir in the finely chopped parsley and let it rest for 15 minutes.
2. Fry thin pancakes in a lightly oiled pan.
3. Let the pancakes cool, roll them up and cut them into thin strips with a sharp knife.
4. Bring the rich beef broth to the boil and season with nutmeg and salt if needed.
5. Divide the pancake strips between the bowls and pour the hot broth over them.
6. Sprinkle with freshly chopped chives and serve immediately.
Tip: Add the strips only when serving - that way they don't soak up the broth and fall apart.
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