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Thin egg crêpes rolled with pecorino and bathed in warm chicken broth are Abruzzo's elegant first course. Light yet protein-rich, this mediterranean soup is ideal for intermittent fasting or bariatric meals.
In a mixing bowl, whisk eggs until lightly frothy, then whisk in milk and a pinch of salt.
Gradually add flour, whisking until the batter is smooth with no lumps; rest at room temperature for 10 minutes.
Heat an 8-inch nonstick skillet over medium-low and lightly grease with butter. Pour about 2–3 tbsp of batter in the center, swirling to coat the pan thinly. Cook 30–40 seconds until edges lift, then gently flip and cook 10–15 seconds more. Repeat for 8 crêpes.
Lay crêpes flat, sprinkle each generously with pecorino and a touch of pepper, then roll each crêpe tightly into a log.
Warm chicken broth in a wide, shallow pan until just simmering. Arrange crêpe rolls in serving bowls, ladle hot broth over, and garnish with more pecorino and optional parsley. Serve immediately.
