Minestra Celestina: crêpe strips in broth

Published on 24 November 2013

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This recipe is very easy and can be prepared ahead.
In my family, it is associated with Christmas. My mother always made it for Christmas evening, as we always had chicken or hen stock.
I continue the tradition, since I make Christmas lunch.
They are simple crêpes.

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Ingredients

Ingredients for 4 people

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Method

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I melt the butter in the crêpe pan, then remove it and will add it, cooled, to the batter.
I put all the ingredients in a bowl and whisk thoroughly to remove all the lumps.

When the batter is smooth and soft, I cover it with cling film and leave it to rest for half an hour.

I heat the pan, which I have already greased, thoroughly.

I pour in a small ladleful of batter and cook on one side.

I turn it over and cook the other side.

I make all the crêpes this way. The recipe makes 10 in a pan 18 cm in diameter. I put them on a chopping board and leave them to cool.

When cold, I roll them up and cut them into tagliatelle-like strips with a knife.

I put them in a bowl and keep them in the fridge.

When ready to serve, I microwave the bowl for a minute to warm the crêpes slightly.
I put a small heap in each bowl, add a handful of grated grana and pour over the boiling stock. You can make the crêpes two days ahead and keep them in an airtight container.

Original source: https://incucinaconlilly.com/2013/11/24/minestra-celestina/

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