Make the Pancakes (Palatschinken):

1. In a mixing bowl, whisk together eggs, milk, and a pinch of salt.
2. Gradually add flour, whisking until the batter is smooth and lump-free.
3. Heat a non-stick pan (20–24 cm / 8–9.5 in) over medium heat. Add a small amount of oil and coat pan.
4. Pour in about 3–4 tbsp of batter, swirling the pan to cover the bottom in a thin layer.
5. Cook until lightly golden (30–60 seconds), flip, and cook the other side for 10–20 seconds.
6. Repeat with remaining batter. Stack pancakes, let cool slightly, then roll them up and cut into thin strips (like noodles).

Prepare the Soup:

1. In a medium pot, melt the butter over medium heat.
2. Add the finely diced carrot, celery, and onion. Sauté until softened and lightly fragrant, about 5 minutes.
3. Pour in the broth and bring to a gentle boil.
4. Reduce heat and simmer for 10–15 minutes, until vegetables are tender.
5. Season with salt and freshly ground black pepper to taste.

Assemble the Soup:

1. Just before serving, add the pancake strips to the hot broth. Warm them through for 1–2 minutes (don’t let them sit too long or they’ll turn mushy).
2. Ladle into bowls and garnish with fresh parsley.