In a mixing bowl, whisk together 1 cup of sifted all-purpose flour, 1 cup of milk, and 1 large egg until smooth. Let it rest for 10 minutes.

Heat a lightly oiled skillet over medium heat. Pour a small ladle of batter to form a thin pancake. Cook for 1-2 minutes, flip, and cook for another minute. Repeat with remaining batter.

Roll each pancake tightly and slice into thin strips, about ½ inch wide. Set aside.

In a large pot, bring 4 cups of stock to a gentle simmer for 5-10 minutes until steaming.

To serve, place pancake strips in bowls and ladle hot broth over them. Garnish with chopped chives.