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Add a photoRaciónes: 6
Ingredientes
- 4 x Large eggs
- 2 Tbsp. lowfat milk
- 1/4 c. finely-minced Italian parsley
- 1 Tbsp. freshly-grated Parmigiano-Reggiano plus
- 3/4 c. freshly-grated Parmigiano-Reggiano
- 1 pch grated nutmeg
- 3 Tbsp. all-purpose flour
- 6 c. Brown Chicken Stock (see recipe)
- 1/4 tsp salt Freshly-grnd black pepper to taste
- 2 Tbsp. pork or possibly chicken fat
Direcciones
- In a medium bowl, beat together the Large eggs, lowfat milk, parsley, 1 Tbsp. Parmigiano-Reggiano, and nutmeg. Gradually beat in the flour, and, if necessary, add in a little water to create a runny batter consistency. Set aside in the refrigerator for 30 min.
- In a stockpot, bring the chicken stock to a boil, season with salt and pepper, and keep it warm.
- In a non-stick crepe pan, heat a small amount of the fat till it is sizzling and add in a small amount of the rested crepe batter. Cook for 1 to 2 min per side. Remove from the pan and repeat the procedure with the remaining batter till it is all used up.
- To serve, divide the crepes proportionately among warmed soup bowls and top with a bit of the remaining cheese. Ladle warm stock over the crepes and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 36 | 41% |
| Total Fat 4.05g | 5% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 522mg | 22% |
| Potassium 274mg | 8% |
| Total Carbs 4.58g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.55g | 0% |
| Protein 7.98g | 13% |
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