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Scrippelle 'mbusse
Pecorino crêpes in broth
Scrippelle 'mbusse: Teramo's rolled pecorino crêpes soaked in hot broth
In Teramo, in northern Abruzzo, scrippelle 'mbusse ("wet crêpes") open the meal on cold winter evenings and at Christmas. Thin, eggy crêpes are sprinkled with grated pecorino and parmesan, rolled into tight cigars and drowned in boiling broth at the table, so they soften into silky, cheesy spirals. Families normally pour over a clear chicken or capon broth; this recipe uses a well-flavoured vegetable stock instead. Chef's tip: let the batter rest for half an hour before cooking, so the crêpes come out thin and supple enough to roll without cracking.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the crêpes
- 4 eggs
- 3 ½ oz plain flour
- ¾ cup water
- 1 tbsp flat-leaf parsleyvery finely chopped
- ¼ tsp salt
- 1 tbsp sunflower oilfor greasing the pan
For the filling and broth
- 1 ¾ oz Pecorinofinely grated; usually made with animal rennet, so use a vegetarian hard cheese if you prefer
- 1 oz Parmigiano Reggianofinely grated; or a vegetarian hard cheese
- 5 cups vegetable stockhomemade or good quality, well seasoned
- ¼ tsp black pepper (optional)
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Method
0/9 doneStep 1: Whisk 4 eggs in a bowl, then whisk in 3 ½ oz plain flour until smooth. Gradually whisk in ¾ cup water, followed by 1 tbsp flat-leaf parsley and ¼ tsp salt, to a batter as thin as single cream.
Step 2: Cover and rest the batter.
30 minStep 3: Mix 1 ¾ oz Pecorino and 1 oz Parmigiano Reggiano in a small bowl.
Step 4: Heat a 20 cm non-stick frying pan over a medium heat and wipe it with a little 1 tbsp sunflower oil on kitchen paper.
Step 5: Pour in about 3 tablespoons of batter and swirl to cover the base thinly. Cook until the edges lift and the underside has a few pale gold spots, then flip and cook 20 seconds more. Stack on a plate and repeat, oiling the pan now and then; you should get about 12.
15 minStep 6: Bring 5 cups vegetable stock to a rolling boil.
Step 7: Sprinkle each crêpe with a spoonful of the cheese and roll it up tightly into a cigar. Common mistake: rolling loosely, which makes the crêpes unravel and turn soggy in the broth.
Step 8: Put 3 rolls in each warm soup bowl and dust with the rest of the cheese and ¼ tsp black pepper.
Step 9: Ladle the boiling stock over them and let the bowls stand for 1 minute so the cheese melts. Serve at once.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 17 g
- Carbs
- 22 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does scrippelle 'mbusse take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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