Many people associate crêpes to the French food culture and it is a righteous attribution I won't contest: I shared this misperception for years. Nonetheless, there the geographical proximity between Italy and France, the several military and gastronomic exchanges Italy and France had during the centuries lead to various contaminations. This recipe is a delicate example in which the pastry of the crêpe becomes an exquisite main course, resembling tagliatelle but keeping a spongy texture.
The crêpes shares a similar nature of the pancakes, but they are thinner and more fragile. Handle with care then, on a nonstick pan, wet with some butter, pure the mixture (250 gr white flour, 3 eggs, 1/2 milk, a pinch of salt, mixed herbs as chives, parsley, basil, thyme, marjoram, and 10 ml of Marsala wine) and flip with a paddle.
A nest of Medusa's hair:
they will petrify you, but in a good sense
Delightful strings with (or without) these cute beef meatballs
To drew a correspondence between the taste of the crêpes and the broth add 10 ml of Marsala directly to the broth itself. When the broth is boiling add the crêpes and switch off immediately the hob. It is very dainty to serve them into a soup tureen: in this case pour the boiling broth into the soup tureen and then add the crêpes.
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