Crepes in Broth
Not only did I learn to cook from my mother, but I also learned to cook from my father. He was a very good cook, and he took pleasure in preparing us special treats. One of my favorite things was scrippelle (Italian dialect). Scrippelle are the same as crepes. These crepes are used in chicken broth in place of noodles. This dish is called scrippelle ‘mbusse, a dish of the Province of Teramo in Abruzzo where my father grew up.
I was always so happy when dad made these. He made a stack of them in preparation of the chicken soup that was cooking on the stove. My sisters and I would eat them as fast as they were coming off the skillet. We sprinkled a little grated pecorino cheese on one, rolled it up and ate it while it was still warm. We were lucky to have enough left for the soup.
6 – eggs
1 – cup flour
1 – cup water
1/4 – tsp. salt
1 – tbls. finely chopped fresh parsley
pecorino romano cheese for serving
Chicken broth for serving
Place eggs and salt in large bowl and whisk thoroughly. Gradually add the flour and water alternating the two, and whisking continuously to avoid lumps. Whisk until all is well combined. Add in the parsley, mix and let rest covered in the refrigerator about 1 hour before making the scrippelle.
Heat a crepe pan on a medium flame and add a few drops of canola oil. Holding the crepe pan in one hand, pour about 1/2 ladle full of the batter at the top of the pan and twirl around until the batter covers the entire pan. Set down on flame and cook until bubbles start to form. Check the bottom and if there are some brown spots it is time to turn the crepe over. Cook until brown spots start to appear on the second side, about 45 seconds to one minute. Continue this process until all the batter is gone. Stack the scrippelle on top of one another on a flat plate.
Making the scrippelle:
Heat the chicken broth and prepare the scrippelle for serving. Sprinkle it with pecorino romano cheese.
Roll up the scrippelle and place in soup bowl. Two are usually sufficient per serving.
Pour broth over the scrippelle, sprinkle with fresh parsley and serve.