Rinse it out with water, and this will be used to add the water to your crepe mixture.ģ.
Try to crack it open from the very top, so it remains almost whole. NONNA IGEA’S TIP: One of the eggs will be used as a measure. Then, add a pinch of salt to flavour and keep whisking. To make the crepes filled with parmesan cheese for your chicken broth, start by placing 8 tablespoons of flour into a bowl.Ģ.Ĝrack open the 8 eggs into a separate bowl and whisk well. To add extra flavour to your chicken broth, add 1 whole onion (skin peeled off), the celery, carrot, cinnamon stick and cherry tomatoes, along with a generous pinch of rock salt.ġ. Leave this to boil for up to 10 minutes and keep removing the foam.Ĥ. This needs to be skimmed off the top and discarded.ģ. Put the pot on the stove at a medim heat, and once it starts to boil, you will notice foam at the top of the water. To make chicken broth with parmesan filled crepes, put the pieces of chicken into your pot, add the veal and fill it almost to the top with water.Ģ.
Passing on this recipe to me felt like I was gaining a part of Nonna’s history and I will treasure it forever and hope you do too! While it’s a perfect dish for the changing weather, it can be enjoyed as an entrée in smaller portions and will surely become a family favourite in your homes too.ġ. This twist on classic chicken broth warms my heart (and my tummy!) with as it’s truly one-of-a-kind.
It is a deliciously tasty slow cooked broth served with light, thin crepes filled with salty parmesan cheese. Chicken broth served with parmesan crepes is a traditional recipe from my Nonna’s region of Teramo in Abruzzo.