To make chicken broth with parmesan filled crepes, put the pieces of chicken into your pot, add the veal and fill it almost to the top with water.

Put the pot on the stove at a medim heat, and once it starts to boil, you will notice foam at the top of the water. This needs to be skimmed off the top and discarded.

Leave this to boil for up to 10 minutes and keep removing the foam.

To add extra flavour to your chicken broth, add 1 whole onion (skin peeled off), the celery, carrot, cinnamon stick and cherry tomatoes, along with a generous pinch of rock salt.

Leave this to boil for up to 2 hours.

METHOD TO MAKE THE  CREPES:

To make the crepes filled with parmesan cheese for your chicken broth, start by placing 8 tablespoons of flour into a bowl.

Crack open the 8 eggs into a separate bowl and whisk well. Then, add a pinch of salt to flavour and keep whisking.

Next, to make your crepe mixture, add a handful of flour at a time, and sprinkle it into your mixture while whisking it at the same time. Do this carefully to avoid lumps!

Now, add 8 “egg-fulls” of water to your mix, and keep whisking through really well.

Leave this crepe mixture in the fridge for approx. 5 minutes.

Now it’s time to cook the crepes! Get a small-medium size pan and place it on the stove at a low heat, add a few drops of extra virgin olive oil to the pan, and using kitchen paper, wipe the excess off, making sure the pan has enough left on it so the mixture doesn’t stick!

Using a ladle, scoop up some of the crepe mixture, hold the fry pan in the other hand, then pour the mixture inside and quickly flick your wrist making the pan move in a circular motion to spread the mix around creating the form of a crepe.

Try not to have any holes in each crepe and remember, the more you make, the better you will get!

After 10-20 seconds (depending on how hot the pan is), use a fork to gently scrape all around the each of the crepe, and if its cooked it will start to peel away, then once ready, flip it over and cook the other side.

The crepes will be ready on no time as they are very thin and your pan is hot! Once ready, prepare a tablecloth on top of your table/board and place them on top, next to one another covering them with a tea towel so they don’t dry up.