Scrippelle ‘Mbusse (Italian Crepes in Broth)
Scrippelle ‘Mbusse (Italian crepes in broth) is an elegant, delicate soup that is simple, comforting, and full of flavor. Thin crepes, sprinkled with grated Pecorino Romano, are rolled, placed in a bowl, and soaked in rich, homemade chicken broth. As the broth seeps in, the crepes soften and becoming even more flavorful — a cozy, old-world dish from Italy’s Abruzzi region that turns simple ingredients into something unforgettable.
Table of Contents
- The Story Behind the Soup
- Soup and Slippers Series
- Broth Basics
- Ingredients for Scrippelle
- Step-by-Step Instructions
- Recipe Card
- Learn about Lydia
A Family Tradition from Abruzzi
This delicious soup, known as scrippelle ‘mbusse (pronounced skree-PELL-eh m-BOO-seh), comes from the Abruzzi region of Italy. For my friend Christine’s family, it was an heirloom recipe passed down from her grandmother, Lydia, who served scrippelle for holidays, special occasions, and always as the “primo” or first course at Thanksgiving.
Even with twenty guests waiting for turkey, Lydia would stand at the stove with two small 8-inch pans going at once, pouring thin batter, flipping crepes, and rolling each one with just a sprinkle of sharp Pecorino Romano cheese. Her husband would help her fill and roll the crepes, turning it into a shared family ritual.
Christine keeps the tradition alive by having her daughter help fill and roll the crepes — a tradition of hands working together in the kitchen.
Lydia always made her chicken broth from scratch and strained it clear, serving the chicken and vegetables — stewed tomatoes, and chicken parts from the broth — on the side so guests could add as they liked.
I loved this detail so much. Honoring these traditions is a wonderful way to celebrate family stories and legacies. For my version of the recipe, I added small ramekins of shredded chicken, parsley, peas, scallions, and extra Pecorino Romano — a modern nod to Lydia’s generous table and her thoughtful way of letting guests personalize their bowls.
Soup and Slippers Recipe Series
This recipe is part of my Soup and Slippers series—because as the temperatures drop and cozy season sets in, nothing feels more comforting than a steaming bowl of soup and a pair of warm slippers.
Through this mini series, I’m celebrating iconic comfort soups – from heirloom family recipes to soups from around the world, exploring not only how they’re made, but also the memories and meanings they carries. Some soups warm your stomach; others warm your soul. Scrippelle ‘Mbusse does both.
Check out more soups in the series.
It All Begins with Broth
In Lydia’s kitchen, the broth was never an afterthought — it was the foundation. Simple soups like Scrippelle depend on a broth that’s delicate but layered with flavor. Broth is absolutely the soul of the soup.
Even if you’re short on time, there are some easy hacks to elevate boxed broth.
You can find my favorite methods for making an easy broth from rotisserie chicken or “doctoring up” broth on my Broth Basics page.
Ingredients for Scrippelle‘Mbusse (Italian crepes in broth)
- BEST QUALITY CHICKEN BROTH
- EGGS (LARGE)
- WATER
- ALL PURPOSE FLOUR
- PECORINO ROMANO (finely grated) (Or, PARMESAN, which is a bit milder)
- PARSLEY (chopped)
- Optional Mix-Ins (not pictured) – SHREDDED CHICKEN, FROZEN PEAS, SCALLIONS CUT THIN)
Step-by-Step Directions for Scrippelle ‘Mbusse
1.) In a large mixing bowl, whisk the eggs until fluffy, then add flour and salt and whisk. 2.)Add in the water and whisk until smooth. Batter will be thin.
3.) Heat an 8-inch nonstick skillet over medium heat. 4.) Lightly oil the pan before the first crepe.
Pour in about 3 tablespoons of batter and swirl quickly to coat the bottom in a thin, even layer.
5.) Cook until the edges just begin to brown, 30–45 seconds, then flip and cook the second side briefly.
6.) Transfer to a plate to cool, stacking with parchment paper between layers. Repeat with remaining batter. 7.) Once cooled slightly, lay a scrippelle flat and sprinkle evenly with about 1 teaspoon of finely grated Pecorino Romano — think a light dusting like on a pizza. Roll tightly into a log and set aside. Repeat until all are filled. 8.) Arrange 2–3 rolled scrippelle in each shallow soup bowl.
9.) Pour piping hot chicken broth over the top just before serving. The scrippelle will soften slightly and absorb some of the broth. Garnish with more cheese, parsley, or other add-ins if desired.
RECIPE
Scrippelle ‘Mbusse (Italian Crepes in Broth)
A delicate Abruzzese soup made from thin, Parmesan-sprinkled crêpes rolled and served in rich chicken broth. This heirloom recipe is elegant, comforting, and perfect for holidays or special gatherings.
Ingredients
- 6 large eggs
- 3 cups water
- 2 cups all-purpose flour
- 1 teaspoon salt
- Pecorino Romano cheese, finely grated (about 1 teaspoon per crepe, spread evenly)
- Hot homemade or good-quality chicken broth (see How to Make or Elevate Broth)
- Optional garnish: extra grated cheese, chopped parsley, peas, or scallions
Instructions
- Make the batter
In a large mixing bowl, whisk the eggs until fluffy, then add flour and salt and whisk. Add in the water and whisk until smooth. Batter will be thin. -
Cook the scrippelle
Heat an 8-inch nonstick skillet over medium heat. Lightly oil or butter the pan before the first crepe.
Pour in about 3 tablespoons of batter and swirl quickly to coat the bottom in a thin, even layer.
Cook until the edges just begin to brown, 30–45 seconds, then flip and cook the second side briefly.
Transfer to a plate to cool, stacking with parchment paper between layers. Repeat with remaining batter. -
Fill and roll
Once cooled slightly, lay a scrippelle flat and sprinkle evenly with about 1 teaspoon of finely grated Pecorino Romano — think a light dusting like on a pizza.
Roll tightly into a log and set aside. Repeat until all are filled. -
Serve
Arrange 2–3 rolled scrippelle in each shallow soup bowl.
Pour hot chicken broth over the top just before serving. The scrippelle will soften slightly and absorb some of the broth. Garnish with more cheese, parsley, or other add-ins if desired.
Notes
Make ahead
Rolled scrippelle can be covered and refrigerated for up to 2 days or frozen for longer storage.
To serve, thaw (if frozen) and bring to room temperature before pouring hot broth over them.
LEARN ABOUT LYDIA
