A typical recipe from Abruzzo, “scrippelle” are very similar to French crepes, but the main difference lies in the dilution of the batter with water and in the term “’mbusse,” which indicates that, once cooked, they are moistened with meat broth of your choice.
Ingredients
For the batter:
- 4 eggs
- 4 tablespoons of 00 flour
- 250ml of water
- 1 tablespoon of oil
For the sauce:
- chicken, capon, or beef broth
Preparation
Start by mixing the eggs and flour, diluting them with 1 cup of water for each egg. Mix until the batter is smooth and lump-free. Heat a well-greased non-stick pan, traditionally with lard, but oil will also work well. Over medium heat, pour a ladleful of batter into the pan and spread it evenly to form a very thin layer, similar to a veil. Cooking is quick, so as soon as the edges come away, turn the scrippella over and cook for a few more seconds. Once the scrippelle are ready, prepare the broth by boiling the chosen meat, which can be chicken, capon, as tradition dictates, or beef, with herbs for about two hours. Then strain the broth through a sieve. Arrange the rolled scrippelle on plates and pour the broth over them, sprinkling with Parmesan cheese to taste.
N.B. You can also use milk instead of water in the dough.
