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  • Prep Time


  • Total Time


  • Servings



  • 5

    large eggs

  • ½

    cup milk

  • 1

    bunch parsley (finely chopped, plus additional to garnish)

  • ¼

    cup chives (chopped)

  • ½

    cup Parmigiano-Reggiano (plus ¾ cup)

  • ¼

    teaspoon grated nutmeg (plus additional to garnish)

  • ¼

    cup all-purpose flour

  • olive oil (to grease)

  • butter (to grease)

  • cups chicken broth (warmed)

  • Kosher salt and freshly ground black pepper (to taste)


In a large bowl, add the eggs, milk, parsley, chives, 2 tablespoons Parmigiano-Reggiano and nutmeg and whisk to combine. Gradually add the flour to create a runny batter. If necessary, add 2-3 tablespoons of water or milk. Season with salt. Chill in the refrigerator for 30 minutes. In a large non-stick saute pan over medium-high heat, add 2 teaspoons olive oil and 1 tablespoon of butter and allow to melt, swirling to coat the pan. Add 1/3 cup of crepe batter to the pan and swirl to form a thin layer. Cook for 1-2 minutes per side and repeat with remaining batter. To serve, cut the crepes into thin strips, divide the crepes among bowls and sprinkle with remaining cheese. Ladle stock over the crepes and garnish with grated nutmeg and chopped parsley


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