Scrippelle 'mbusse: Abruzzese chicken broth poured over parmesan-filled rolled crepes

Put half a chicken and a little piece of veal in a pot, fill with water, cover with a lid and bring to a boil.

Once it boils, skim off the foam from the top; the fat that rises is wanted.

Add one onion, three stalks of celery, one peeled carrot, a cinnamon stick and two or three whole cherry tomatoes with skin.

Boil an hour to two hours, depending on the chicken (at least two for an old organic bird), until the water is infused and the chicken tender: a fork should go all the way in.

Add a good amount of coarse sea salt, taste, and stop when it is right. Strain through a colander to serve.

For the crepes, crack eight eggs, opening the last from the top to keep its shell as a measure; mix with one to two teaspoons of salt by hand.

Add one spoon of flour per egg, a little at a time, mixing very well so there are no lumps.

Add one eggshell of water per egg and mix until runny.

Rest the batter a little, in the fridge, so it becomes more dense.

Heat extra virgin olive oil in a pan until hot, pour in batter and swirl it fast with the wrist; turn with a fork. Each crepe takes under 30 seconds.

Fill the cooled crepes with grated parmesan, roll them up, stack them in a bowl and top with more parmesan.

Pour the hot broth over so the crepes are soaked.