In a large mixing bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, milk, and melted butter until well combined.

Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. If there are any lumps, you can strain the batter through a fine-mesh sieve. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or refrigerate for up to 2 hours (bring to room temperature before cooking).

Heat an 8-inch non-stick frying pan over medium heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of batter into the hot pan, tilting and swirling to evenly coat the bottom in a thin layer. Cook for 1-2 minutes per side, until lightly golden and set. Transfer cooked crepes to a plate and stack them.

Repeat with the remaining batter, greasing the pan lightly as needed. You should yield approximately 12-14 crepes.

In a medium bowl, combine the well-drained ricotta cheese, grated Parmigiano-Reggiano, nutmeg, salt, and black pepper. Mix until all ingredients are evenly distributed and the filling is smooth.

Lay a cooked crepe flat on a clean surface. Spoon about 1-2 tablespoons of the ricotta filling in a thin line across the center of the crepe. Fold one side of the crepe over the filling, then roll it up tightly to form a cylinder. Repeat with all the remaining crepes and filling.

Gently slice each filled crepe crosswise into 3-4 pieces. This creates smaller, bite-sized rolls.

In a large saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat. Once hot, add the sliced crespelle rolls to the broth. Allow them to heat through for about 2-3 minutes.

Ladle the hot crespelle and broth into individual serving bowls. Garnish generously with fresh chopped parsley and an extra sprinkle of grated Parmigiano-Reggiano cheese. Serve immediately.