Crepes in Broth, more authentically known as Scrippelle ‘Mbusse, is a rustic Italian soup that epitomizes comfort. Simply made crepes, rolled up with Parmesan cheese and gently covered with hot chicken broth is really all there is to it.
Incredibly humble, yet infinitely soothing, Crepes in Broth is the comfort dish you never knew you needed!
What’s in Crepes in Broth
You only need a few ingredients to make Scrippelle en Brodo (in broth). Here’s the full ingredients list:
- all-purpose flour
- eggs
- Parmesan cheese
- chicken broth
- salt
- nutmeg
The crepes themselves are made with just flour, water and eggs. When you’re not using the crepes for Scrippelle, you can use them for any sweet or savory preparation you’d like!
How to pronounce scrippelle
My kids have grown up calling them “scrah-PELLS”, because that’s how their great grandmother always said it. Yep, the woman who taught me how to make Crepes in Broth was from the Abruzzo region of Italy – the birthplace of Scrippelle ‘Mbusse.
Turns out that the correct pronunciation of scrippelle is “scree-PELL-ay”. But who was I to correct her?
How to make Crepes in Broth
Once you’ve combined the flour, water and eggs, beat them really well (a whisk is fine) until the mixture is creamy looking. Then, you’re ready to make your crepes.
It’s important to use a small nonstick skillet to make crepes. The one I use is 8 inches. For each crepe, you’ll drop 2 Tbsp. of batter into the pan and quickly tilt the pan in a circular motion so that the batter forms a complete circle.
The best way to do this is to hold the pan handle with one hand and pour the batter with the other, simultaneously.
Watch for the edges of the crepe to begin to curl up. That’s when you’ll know it’s time to flip. Once flipped, watch closely for air bubbles under the surface. Once you see the bubbles, remove the crepe from the pan.
You don’t want the crepes to brown. A pale color is the right color. And like any other kind of pancake, the first few will probably be a mess. You’ll get the hang of it, and quickly become a pro!
How to assemble Scrippelle en Brodo
The rest of the process is easy and fun. Simply sprinkle each crepe with a little Parmesan cheese and roll, cigar style. Set the rolled crepes in a shallow bowl and ladle hot broth over them.
You won’t find Crepes in Broth on many Italian menus these days, which makes them even more special. They’re the best kept secret when it comes to Old World comfort food. I can’t wait for you to try them!
And when you make these Crepes in Broth, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Italian family recipes, try these:
- Italian Chicken Orzo Egg Drop Soup
- Pesto Ricotta Stuffed Shells
- Summer Marinara with Sweet Corn & Burrata
- Baked Ziti with Tomato Gravy & Turkey Sausage
Crepes in Broth
Equipment
- 1 8-inch skillet
Ingredients
- 2 cups all-purpose flour
- 8 eggs
- 3 cups water
- 2 cups Parmesan cheese
- 64 oz. hot chicken broth
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
Instructions
- Beat eggs well with a wire whisk. Add the flour, salt and 1 1/2 cups of water. Beat to a smooth paste.
- Slowly add in remaining water and beat until the mixture is the consistency of heavy cream.
- Coat an 8-inch skillet with nonstick cooking spray. Place it over medium heat. Pour 2 Tbsp. of batter into the pan and tilt the pan around until the batter evenly covers the surface.
- When the edges of the crepe begin to curl up, flip it over using a flexible rubber spatula. Cook an additional 30 seconds. Remove from heat.
- Combine the Parmesan cheese and nutmeg in a separate bowl. Sprinkle the center of each crepe with 1-2 Tbsp. of Parmesan mixture. Roll up and place into a shallow bowl. Cover with hot chicken broth. Sprinkle with additional Parmesan cheese.
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