Scalpel soup originated in the Northern part of Italy. Scalpel soup is rarely available or served in restaurants. Scalpels are light and absolutely delicious.

1. 1 and 1/2 cups water 2. 2 eggs 3. 3/4 cup flour 4. Approximately 1 cup grated Locatelli cheese 5. Butter for greasing pan. 6. One large can of Collagen chicken broth.

In large mixing bowl, place eggs and water, using a wisk, beat eggs and water together for about 30 seconds. Next add flour and wisk for an additional 30 seconds. Place an 8 inch greased fry pan over medium heat. Using a ladel for measuring batter, pour mixture into center of fry pan, cook each side of Scalpel for about a two minutes. Remove Scalpel from fry pan, place on large dish, sprinkle about a tablespoon of grated cheese on top and roll just like a crepe. You must make each Scalpel one at a time. Serve Scalpels with Collagen or homemade chicken broth.