“A first-rate soup is more creative than a second-rate painting.”
I hope you won’t be bored with another soup type recipe. This recipe comes from the Abruze Region of Italy where surprisingly it gets cold in the winter. There is a very charming story about how this soup came about. Tradition has it that scrippelle ‘mbusse were invented by mistake, when a young cook accidentally dropped some crespelle he was making into boiling broth. Thinking on his feet, he served it as a first course and crepes in broth was invented.
I am posting this recipe at the request of my hairdresser, Valerie, who requested the recipe and directions. So here we go:
- 4 eggs
- 1/2 cup of flower
- 1 cup of whole milk
- Grated nutmeg (optional)
- grated pecorino
- sift flour into medium sized bowl
- in a separate bowl whisk the eggs with the milk, salt and nutmeg
- pour egg mixture into flour and whisk until smooth
- cover with plastic wrap and let rest on the counter 1 hour
- melt a scant amount of butter in a 9 inch non stick pan
- when butter is hot pour 1/4 of batter and swirl to cover pan
- cook for 30 second than flip and cook another 30 seconds
- repeat this process until no batter is remaining
- cover the crepes with Locatelli cheese and roll up like a cigar
- put 3 crepes in the bottom of the bowel and ladle homemade chicken broth over crepes and sprinkle with additional cheese.
Cooks Notes: I have a very simple way of making homemade broth – take 1 and1/2 lb of chicken wings and one large onion. Put the wings and the cut up onion along with salt into a slow cooker and cover with water up to top of cooker. Cook on low for at least 12 hours. The ratio of bones and fat in wings makes the most delicious broth.
Spring is coming🌹in the meantime stay warm with soup, Bernadette❤️💕
One response to “Scrippelle ‘mbusse(Crepes for Shrove Tuesday)”
Yum! We love crepes!