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.