Instructions: In a medium bowl, beat together the eggs, milk, parsley, 1 tablespoon Parmigiano-Reggiano, and nutmeg. Gradually beat in the flour, and, if necessary, add a little water to create a runny batter consistency. Set aside in the refrigerator for 30 minutes.

In a stockpot, bring the chicken stock to a boil, season with salt and pepper, and keep it hot.

In a non-stick crepe pan, heat a small amount of the fat until it is sizzling and add a small amount of the rested crepe batter. Cook for 1 to 2 minutes per side. Remove from the pan and repeat the procedure with the remaining batter until it is all used up.

To serve, divide the crepes evenly among warmed soup bowls and top with a bit of the remaining cheese. Ladle hot stock over the crepes and serve.

This recipe yields 6 servings.

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