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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Nonna Lucia's crepes or 'crispelle' in brodo Recipe

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This recipe for Nonna Lucia's crepes or 'crispelle' in brodo is from TASTES LIKE HOME! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 tablespoons of flour or slightly more to make a crepe consistency - thinner than a pancake
pinch of salt
a touch of water or milk to make the consistency more liquid if necessary
*consistency should be like a cream - thicker than milk but still liquid
Directions:
Directions:
Mix well - preferably with a whisk so there are no lumps. Put a bit of olive oil on a paper towel and grease a non-stick fry pan (this should be done before pouring each new crepe, using the same oiled paper towel). Heat the pan.
Using a ladle, place a small amount in the hot pan and with one hand, move the pan around to spread and thin out the liquid to make a good size crepe. It should be thin enough to cook in minutes. As soon as edges begin to brown slightly, slide the crepe out onto a plate. You can stack them on top of each other.

Once you have made all the crepes, probably about 4 per person, take each crepe, place a small amount of romano cheese about 1/3 of the way on the crepe and roll the crepe like a loose cigar. If they are too long for the bowl, they can be cut in half but try to keep the grated cheese in each rolled up crepe.
As soon as your bowls are ready with the crepes, pour hot chicken soup in each bowl, add a bit of romano cheese and enjoy! So good!
Buon appetito! 😉
Personal Notes:
Personal Notes:
Nonna Lucia often made this soup on special occasions. It was a favorite when we were little girls!

 

 

 

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