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1
In a medium bowl, beat together the eggs, milk, parsley, 1 tablespoon Parmigiano-Reggiano, and nutmeg.
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2
Gradually beat in the flour, and, if necessary, add a little water to create a runny batter consistency.
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3
Set aside in the refrigerator for 30 minutes.
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4
In a stockpot, bring the chicken stock to a boil over high heat.
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5
Season with salt and pepper.
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6
Reduce heat to a low simmer until ready to serve.
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7
In a nonstick crepe pan, heat a small amount of the fat until it is sizzling and add a small amount of the rested crepe batter.
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8
Cook for 1 to 2 minutes per side.
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9
Remove from the pan and repeat the procedure with the remaining batter.
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10
To serve, divide the crepes evenly among warmed soup bowls and top with a bit of the remaining cheese.
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11
Ladle hot stock over the crepes and serve.
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12
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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13
Add all the chicken parts and brown all over, stirring to avoid burning.
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14
Remove the chicken and reserve.
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15
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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16
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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17
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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18
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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19
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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20
Stir the stock to facilitate cooling and set aside.
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21
Refrigerate stock in small containers for up to a week or freeze for up to a month.
