Entree: Italy – Emilia-Romagna – Zuppa Imperiale (A clear meat broth served with thin savory egg-and-cheese custard ribbons)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 5 min

Total 30 min

Ingredients

- 6 cups (1.4 L) chicken or beef broth, preferably homemade and well-strained
- 3 large eggs, approx. 150 g total
- 1/2 cup (120 ml) whole milk
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (20 g) finely grated Parmigiano-Reggiano, plus extra for serving
- 1 tbsp (14 g) unsalted butter, melted
- 1 tbsp (14 g) unsalted butter for greasing the pan
- Salt to taste
- Freshly ground white pepper to taste
- Pinch (approx. 0.5 g) ground nutmeg
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Extra grated Parmigiano-Reggiano for serving, about 2 tbsp (10 g)

Instructions

1. In a bowl whisk together the eggs, milk, flour, 2 tbsp (20 g) Parmigiano-Reggiano, 1 tbsp (14 g) melted butter, a pinch of nutmeg, and a pinch of salt and white pepper until smooth and free of lumps.
2. Heat a nonstick skillet over medium-low and brush lightly with 1 tbsp (14 g) butter. Pour a thin layer (about 2–3 tbsp / 30–45 ml) of batter and tilt to make a very thin crepe; cook 30–45 seconds until set but not browned, flip briefly if needed, then transfer to a plate. Repeat to make 6–8 thin crepes; stack and let cool slightly.
3. Roll the cooled crepes into tight cylinders and slice crosswise into 1/4-inch (6 mm) ribbons. Set aside.
4. Gently bring the broth to a clear simmer in a large saucepan; taste and adjust seasoning with salt and white pepper. Keep at a gentle simmer—do not boil vigorously.
5. Add the crepe ribbons to the simmering broth just to warm through for 1–2 minutes so they remain tender. Do not overcook or they will become spongy.
6. Ladle the broth with crepe ribbons into warmed bowls, sprinkle with extra grated Parmigiano-Reggiano and chopped parsley, and serve immediately.