Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 2 tablespoons milk

  3. 1 bunch Italian parsley, leaves finely chopped to yield

  4. 1/4 cup 1 tablespoon freshly grated Parmigiano-Reggiano, plus

  5. 3/4 cup Pinch grated nutmeg

  6. 3 tablespoons all-purpose flour

  7. 6 cups Brown Chicken Stock, recipe follows

  8. 1/4 teaspoon salt Freshly ground black pepper

  9. 2 tablespoons pork or chicken fat

  10. 2 tablespoons extra-virgin olive oil

  11. 3 1/2 pounds chicken wings, backs, and bones

  12. 3 carrots, coarsely chopped

  13. 2 onions, coarsely chopped

  14. 4 ribs celery, coarsely chopped

  15. 2 tablespoons tomato paste

  16. 1 tablespoon black peppercorns

  17. 1 bunch parsley stems

Instructions Jump to Ingredients ↑

  1. 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 over high heat. Season with salt and pepper. Reduce heat to a low simmer until ready to serve. In a nonstick 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. 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. Brown Chicken Stock: In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month. Yield: 1 1/2 quarts


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