Mix flour, eggs, milk and a pinch of salt to a thick batter. Heat oil in a coated saucepan, add batter in portions, distribute thinly and bake until golden-brown on both sides. Repeat this procedure until the batter is used up. Let the pancakes cool and then roll up like a strudel and cut into thin strips. Put into the soup plate and pour hot beef broth over them, sprinkle with chives.