Serves: 6
Total Calories: 259
1 Prepare the broth, if necessary. Then, prepare the crepes, if necessary. Sprinkle each crepe with some of the cheese and parsley. Roll up the crepes to form tubes. Have ready 6 heated soup bowls. Place 2 tubes in each bowl.
2 If not hot, heat the broth until simmering. Spoon the hot broth onto the crepe tubes and serve immediately.
PREPARE THE CREPES
In a large bowl, whisk together the crepe ingredients until smooth. Cover and refrigerate 30 minutes or more.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Egg Crepes in Broth recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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