2 eggs
2 tbsp. cream
1/4 tsp. baking powder
1/4 tsp. salt
1 cup flour
 
 
 
 

Beat the eggs and add to them the cream, baking powder, and salt.
Add enough flour so that dough can easily be rolled very thin.
Taking half of the dough at a time, roll out on floured board until paper thin.
Place each round of dough on a cloth to dry partially, until eggs begin to look dry.
Place sections on top of each other and roll together like a jelly roll.
Slice in very tin slices with a very sharp knife.
Unroll and drop into soup.