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Scrappel Soup


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  • 6 eggs
  • 1 cup flour
  • 2 cups water
  • 1 (10 oz) can College Inn chicken broth
  • Grated cheese, Locatelli or Parmesean
  • salt and pepper to taste



Step 1

Mix eggs, flour, water, salt and pepper in a bowl. Beat well. In a 10" non-stick pan (spray with Pam) on low to medium heat, put aprox 1 ladle of mix in pan. Cook and flip. When cooled add 1 tbsp. of cheese with salt and pepper and roll up. Heat chicken broth. Place crepes in bottom of soup bowl and fill with broth.
Serves about 4

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