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1
Heat the chicken stock in a saucepan over medium heat.
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2
Add the chopped carrots, celery, and onion and cook until the vegetables are soft, about 10 minutes.
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3
Meanwhile, break the eggs into a medium bowl, add 1 teaspoon water, and beat lightly.
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4
Add the flour and whisk well to combine.
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5
(You're essentially making REALLY thin pancake batter.)
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6
Brush a crepe pan (or a small nonstick skillet) with a little olive oil and place it over medium-high heat.
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7
Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan; pour any excess back into the bowl.
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8
Cook until set, about 30 seconds to 1 minute.
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9
Carefully turn the crepe over and cook on the other side for 10 to 15 seconds.
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10
Remove the crepe and put it onto a plate.
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11
Continue making crepes and stacking them until all the batter is used up.
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12
When the crepes cool, slice the stack into 1/4-inch wide strips.
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13
Heat 1 teaspoon olive oil in a small skillet over medium-high heat.
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14
Cook the mushrooms until they release their liquid, about 3 minutes; set aside.
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15
Add another teaspoon oil and cook the romaine until just wilted, about 1 minute; set aside.
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16
Divide the soup among 4 heated wide soup bowls.
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17
Pile on the sliced crepes, then top with the romaine and mushrooms.
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18
Serve immediately.
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19
The soup stock can be anything you like.
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20
Fritatten soup is a really nice base that you can take in any direction you like.
