Crespelle in brodo

15 minutes



  • chicken bones, from a cooked chicken carcass
  • 1 carrot, peeled
  • 1 onion, peeled and halved
  • 1 celery stick
  • 2 bay leaves
  • 1 bunch of flat-leaf parsley, small


  • 3 eggs, lightly whisked
  • 150g of plain flour, sifted
  • 200ml of whole milk
  • 100ml of water
  • 3 tbsp of unsalted butter, melted and cooled
  • fine sea salt
  • Grana Padano, freshly grated


Start by making the stock. This should be made well in advance or even the day before
Put all the ingredients for the stock into a large pot; cover with 2.5 litres of water. Bring to the boil, cover and simmer very gently for 3 hours. Every now and then, skim any scum that has formed on the surface
Strain the stock into another large pot or pitcher and allow it to cool completely. Once cooled, skim off any fat that has formed on the surface. Set aside, or store in the fridge until ready to use
To make the crepes, whisk together the eggs, milk, water and a generous pinch of salt. Slowly stir in the flour (so as to avoid clumps), and whisk until fully incorporated. Add the cool melted butter and whisk to combine
Heat a wide skillet over medium-low heat. Grease it with butter, then pour over a small amount of batter, enough to form a thin layer, as wide as the skillet itself. Let the crepe cook for about 30 seconds, then gently flip and cook it on the other side for 30 additional seconds. Transfer it to a plate and carry on with the rest of the batter
Meanwhile, bring the stock to a simmer. Season with salt according to your taste
Dust each crepe with a generous dose of grated Grana Padano and then roll it up. Divide the rolled crepes among four serving bowls. Ladle some hot chicken stock on top, enough to cover. Serve hot with Grana Padano on the side