Broth with Crêpes (Crespelle en Brodo)

Parmesan-laced crêpes soak in a pool of deeply-rich bone broth

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For the Brodo

• 2 tbsp. olive oil

• 3 lb. chicken wings

• 1 lb. beef bones, cut into 2″ pieces 

• 2 carrots, roughly chopped

• 2 large yellow onions, roughly chopped

• 2 stalks celery, roughly chopped

• 1 clove garlic

• 3 sprigs parsley

• 1 bay leaf

• 1 plum tomato, cored and halved

For the Crespelle and Serving

• 1⁄4 cup minced parsley, plus more

• 5 tbsp. flour

• 1 tbsp. grated parmesan, plus more

• 1 tbsp. olive oil

• 1⁄4 tsp. freshly grated nutmeg

• 5 eggs

• Freshly ground black pepper, for serving

Directions

1. Make the brodo: Heat oil in a large saucepan over medium-high. Working in batches, cook chicken wings and beef bones until browned, 35–40 minutes; transfer to a bowl. Add carrots, onions, celery, and garlic to pan; cook until golden, 6–8 minutes. Return wings and bones to pan. Add parsley, bay leaf, tomato, and 20 cups water; simmer, skimming as needed, for 4 hours. Strain through a fine-mesh sieve into a clean saucepan; keep warm.

2. Make the crespelle: Whisk parsley, flour, parmesan, oil, nutmeg, eggs, and 1 cup water in a bowl until smooth. Heat an 8″ nonstick skillet over medium-high. Working in batches, pour 2 tbsp. batter into skillet while tilting skillet to let batter cover bottom completely. Cook until crespelle is golden on the bottom, 1–2 minutes. Flip and cook 1 minute more; transfer to a plate. Roll each crespelle into a cigar shape. To serve, divide crespelle cigars between shallow bowls and ladle reserved brodo over top; garnish with parsley, parmesan, and pepper.