Crepe-Pasta Soup - {Scripelle In Brodo}

Recipe Ingredients

4		Eggs
2 tablespoons	30ml	Milk
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1 tablespoon	15ml	Freshly-grated Parmigiano-Reggiano - plus
3/4 cup	148g / 5.2oz	Freshly-grated Parmigiano-Reggiano
1		Grated nutmeg
3 tablespoons	45ml	All-purpose flour
6 cups	1422ml	Brown Chicken Stock - (see recipe)
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Pork or chicken fat

Recipe Instructions

In a medium bowl, beat together the eggs, milk, parsley, 1 tablespoon Parmigiano-Reggiano, and nutmeg. Gradually beat in the flour, and, if necessary, add a little water to create a runny batter consistency. Set aside in the refrigerator for 30 minutes.

In a stockpot, bring the chicken stock to a boil, season with salt and pepper, and keep it hot.

In a non-stick crepe pan, heat a small amount of the fat until it is sizzling and add a small amount of the rested crepe batter. Cook for 1 to 2 minutes per side. Remove from the pan and repeat the procedure with the remaining batter until it is all used up.

To serve, divide the crepes evenly among warmed soup bowls and top with a bit of the remaining cheese. Ladle hot stock over the crepes and serve.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E24) - from the TV FOOD NETWORK

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