Ingredients

1 1/2 Cups Parmesan Cheese Shredded

To make the Parmesan bowl you must have 4 small soup bowls or use a cupcake pan or jelly style glasses.

Turn the soup bowls, glasses or cupcake tin upside down on the counter.

Heat an 8 inch non stick skillet on medium.  Sprinkle shredded Parmesan cheese into the skillet and quickly spread it around until it is evenly dispersed over the entire pan.  when cheese starts to bubble about 3 minutes, gently lift with a non stick spatula and turn over to brown on the other, another 2 to 3 minutes.  when both sides are golden, slide the cheese ” pancake” out of pan and onto the upside down bowl, glass or cupcake pan .  Gently press cheese to conform to the shape of the bowel/glass or pan.  let sit for a few minutes, until ready to serve with a salad inside or Open Faced Tacos.