Scrippelle Mbusse: Abruzzo Crepes in Broth
Scrippelle mbusse are thin crepes rolled with grated cheese and served in hot broth. They look delicate, but the dish is deeply comforting.
The key is keeping the crepes light and the broth clean. Too much filling makes them heavy.
Thin Crepes, Clear Broth
The crepes should be flexible enough to roll without cracking. A good broth matters because there are so few ingredients to hide behind.
Serve them just after the broth is poured over, while the cheese softens and perfumes the bowl.
Ingredients for Scrippelle Mbusse
- 3 eggs
- 90 g flour
- 220 ml water or milk
- Grated pecorino or Parmesan
- 1 litre good chicken or vegetable broth
- Salt
- A little oil or butter – for the pan
Roll the Crepes Just Before Serving
- Make the batter.
Whisk eggs, flour, liquid and a pinch of salt until smooth, then rest briefly. - Cook thin crepes.
Use a lightly greased pan and cook small, thin crepes on both sides. - Fill and roll.
Sprinkle with cheese and roll each crepe tightly. - Serve in broth.
Place rolls in bowls and ladle over hot broth.
Avoid Heavy Scrippelle
- Keep batter smooth.
Lumps make the crepes tear. - Use moderate cheese.
The broth should still taste clean. - Heat the bowls.
Warm bowls keep the broth hot.
Serving Scrippelle
Serve immediately as a first course, with extra grated cheese at the table if wanted.
More Abruzzo Recipes
Continue with Arrosticini Abruzzo, Abruzzese Soffioni.
