Crepes in broth – Recipe Crespelle in broth – Italian Cuisine

»Crepes in broth - Recipe Crespelle in Misya broth

Break the eggs into a bowl, add a pinch of salt, the Parmesan and the flour and stir.
Then add finely chopped parsley and grated nutmeg.
Now add the milk and stir until a smooth, lump-free batter is obtained. Then let it rest in the refrigerator for 30 minutesAfter this time, melt a knob of butter in the pan, pour a ladle of dough into the pan and spread the dough evenly over the entire surface of the pan.
Cook the crepes one minute per side. As they are ready, place them on one plate on top of each other.

Then roll each crepe on itself as if to form a cannolo.

Put 2 or 3 crepes in a deep dish and cover with the hot broth. Then add some grated Parmesan to the surface and serve.

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