Рецепт Crepe Pasta Soup (Scripelle In Brodo)
Ингредиенты
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Инструкции
- In a medium bowl, beat together the Large eggs, lowfat milk, parsley, 1 Tbsp. Parmigiano-Reggiano, and nutmeg. Gradually beat in the flour, and, if necessary, add in a little water to create a runny batter consistency. Set aside in the refrigerator for 30 min.
- In a stockpot, bring the chicken stock to a boil, season with salt and pepper, and keep it warm.
- In a non-stick crepe pan, heat a small amount of the fat till it is sizzling and add in a small amount of the rested crepe batter. Cook for 1 to 2 min per side. Remove from the pan and repeat the procedure with the remaining batter till it is all used up.
- To serve, divide the crepes proportionately among warmed soup bowls and top with a bit of the remaining cheese. Ladle warm stock over the crepes and serve.
- This recipe yields 6 servings.