Crespelle in Brodo (cheese crepes in broth)

Ingredients

• 1 batch brodo di carne ((or broth of choice))
• 200 g (1 and ¼ cups) Italian 00 flour (can also use all-purpose flour)
• 4 large eggs
• 480 ml (2 cups) whole milk
• 1-2 tablespoons grated Parmigiano Reggiano per crepe ((8-16 tablespoons total))
• Pinch of salt
• Butter (for greasing)

Steps

1. 1

   Heat up your brodo so it’s nice and hot.

2. 2

   Add the eggs and milk to a mixing bowl with a pinch of salt and whisk together. Gradually add the flour and whisk it until there are no lumps.

3. 3

   Heat a large pan on a medium heat. Add a knob of butter and swirl it to coat the pan. Add 1 ladleful of crespelle batter to the pan swirling it around quickly so it coats the pan in a thin layer.

4. 4

   Cook until the uncooked side on top looks slightly dry. Flip the crepe over and cook for another 50-60 seconds until golden on the other side.

5. 5

   Transfer to a plate and repeat with the remaining batter until you have 8 crespelle in total. You’ll need to add more butter each time.

6. 6

   Sprinkle 1-2 tablespoons of freshly grated Parmigiano Reggiano over each crespelle and roll them up.

7. 7

   Lay two crespelle in one bowl and pour over 2-3 ladles of hot brodo, repeat with the remaining crespelle and brodo and serve.