Soup with Noodles from Crepes

For the crepes: Melt the butter in a small saucepan. Set aside to cool. In a bowl, whisk together the milk and flour until smooth. Add the salt, the butter, the parsley and the eggs to the flour mixture and stir to a smooth dough.

Heat a little oil in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter, stacking the crepes on each other so they don't dry out. Tightly roll the crepes up, cover and let stand at least 30 minutes until cooled.