Herb-Flecked Crepes in Chicken Broth

• 4 large eggs

• 1 cup plus 1 tablespoon unbleached all-purpose flour

• 1 cup whole milk, plus extra if needed

• 1/3 cup plus 2 tablespoons freshly grated Parmigiano Reggiano

• 3/4 teaspoon salt

• 2 tablespoons minced Italian parsley

• Pinch freshly grated nutmeg

• 1 tablespoon extra-virgin olive oil

• 6 cups (1 and 1/2 quarts) chicken broth

• 1/3 cup freshly grated Pecorino Romano

Using a whisk, beat the eggs and flour in a bowl. Whisk in the milk; pass through a sieve into a clean bowl. Whisk in 2 tablespoons of the Parmigiano, 1/4 teaspoon of the salt, the parsley and the nutmeg. The batter should be fluid, like heavy cream; add a little more milk if needed to thin it out.

Heat a 6-inch nonstick pan over medium-high heat 2 minutes. Rub the pan with the olive oil using kitchen paper. Pour in 3 tablespoons of the batter and tilt the pan immediately to spread the batter. Cook until golden on the bottom, about 2 minutes; flip and cook until the other side is also golden, about 1 minute. Remove to a plate; continue with the remaining batter. Do not grease the pan again. You will need 12 crêpes (freeze extras up to 1 month).

Meanwhile, heat the broth to just below the boiling point. Season with the remaining 1/2 teaspoon of salt.

Sprinkle the crêpes evenly with the remaining 1/3 cup of Parmigiano and the Pecorino; roll into tight scrolls. Arrange 2 crêpes in each of 6 bowls. Ladle on the broth and serve immediately. Serves 6

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