Prepare the batter by mixing the eggs, milk, flour and ½ teaspoon of salt. Whisk the ingredients together until the batter is smooth - then let the batter come to room temperature.

Heat the oil in a non-stick pan over medium heat and ladle enough batter to cover the pan thinly.

Cook for about 90 seconds (until the pancake looks dry and the edges separate easily) then flip over.

Cook for another 90 seconds until both sides are a light golden brown.

Stack the pancakes (separate each one with a paper or napkin to keep them from getting soggy) while they cool off.

While the pancakes are cooling, bring the broth and carrots to a simmer in a large pot. Season to taste with salt and pepper.

While the broth simmers, cut the pancakes by rolling them up and then slicing them into thin strips about ¼ inch each. You can freeze them at this point. You'll end up with a bunch of pinwheel like strips of 'flaedle'.

Once the soup has come to a boil and you're ready to serve - place a small number of the pancakes in each bowl and pour the hot soup over them.

Garnish and serve immediately.