Nutrition per serving may change if servings are adjusted.
1 large egg
2 large egg whites
3 tablespoons nonfat milk
2 tablespoons chopped fresh parsley
½ teaspoon dried marjoram
¼ teaspoon salt
3 tablespoons fine dry unseasoned breadcrumbs
8 cups reduced-sodium beef broth, or chicken broth
Freshly ground pepper, to taste
½ cup freshly grated Romano cheese, (2 ounces) (optional)
Whisk together egg, egg whites, milk, parsley, marjoram and salt in a medium bowl. Add breadcrumbs and whisk until smooth. Let stand for 5 minutes.
Coat a well-seasoned crepe pan or small nonstick skillet with cooking spray and heat over medium-high heat. Pour about one third of the batter into the pan. Tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is lightly browned, about 1 minute. Flip the crepe and cook until light brown on the other side, about 30 seconds longer. Repeat with the remaining batter.
Cut the crepes into ½-inch strips, then cut them again at a 45-degree angle into diamond shapes.
Bring broth to a boil in a large saucepan and season with salt and pepper. Drop the diamond-shaped crepes into the boiling broth and remove the pan from the heat. Ladle the soup into bowls and sprinkle with cheese, if using.
Make Ahead Tip: Cover and refrigerate the crepes (Steps 1-3) overnight or freeze for up to 2 months.