In a medium bowl, beat together the eggs
, milk, parsley, 1 tablespoon Parmigiano-Reggiano
, and nutmeg. Gradually beat in the flour, and, if necessary, add a little water to create a runny batter consistency. Set aside in the refrigerator for 30 minutes.
In a stockpot, bring the chicken stock to a boil over high heat. Season with salt and pepper. Reduce heat to a low simmer
until ready to serve.
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
. Cook for 1 to 2 minutes per side. Remove from the pan and repeat the procedure with the remaining batter.
To serve, divide the crepes evenly among warmed soup
bowls and top with a bit of the remaining cheese
. Ladle hot stock over the crepes and serve.