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SCREPPELLE’ MBUSSE
(CREPES IN BROTH)

Ingredients
4 large eggs
6 tablespoons all-purpose flour
Freshly grated Pecorino Romano cheese
1 tablespoon minced fresh Italian parsley
¼ teaspoon grated nutmeg
¼ teaspoon salt, optional
¼ cup milk
½ cup water
1 tablespoon butter
10-12 cups chicken or capon broth

Instructions
In a food processor, place the eggs, flour, 2 tablespoons of the Parmesan, parsley, nutmeg and salt. Process until smooth and then add the milk and water. Stop the machine when thoroughly blended. Refrigerate, covered with plastic wrap, for 30 minutes.

Lightly butter a crepe pan or a small skillet. (I use a 5-inch skillet because I like my crepes small.) Wipe the skillet with a paper towel to remove excess butter and heat over medium heat. Pour ¼ cup of the crepe batter at a time into the skillet. Tilt and rotate the skillet to distribute the batter evenly. Cook until the edges start to turn gold, about 2-3 seconds, and turn the crepe over. Cook a few seconds longer and turn the crepe onto a platter. Set aside while continuing to make the rest of the crepes. At some point you may need to lightly butter your pan again. The crepes can be prepared in advance and refrigerated overnight.

When ready to serve, sprinkle each crepe with Parmesan cheese, roll and place 2 or 3 in individual soup bowls. Pour boiling broth on them and serve with a bowl of Parmesan cheese.

Makes six to eight servings.