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Crepes in broth, more authentically known as Scrippelle ‘Mbusse, is a rustic Italian soup that epitomizes comfort.
It consists of simply made crepes, rolled up with Parmesan cheese and served in shallow bowls, gently covered with hot chicken broth.
Incredibly humble, yet infinitely soothing, crepes in broth is the comfort dish you never knew you needed!
Translated literally as “wet crepes”, this traditional dish of Northern Italy is simple to make and super cozy. It’s a perfect first course for an Italian meal, or a meal in itself with a loaf of crusty bread.
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 (Pecorino cheese can be substituted)
- chicken broth
- salt
- nutmeg
How to make Crepes in Broth
Make the Crepe Batter
A crepe is simply a thin pancake made with flour, water and eggs.
Beat these ingredients really well with a whisk until you’ve got a smooth batter. Then, you’re ready to make your crepes.
Cook the Crepes
It’s important to use a small nonstick skillet to make crepes. Since we are not using olive oil to grease the pan, it’s a good idea to use a pan with nonstick qualities.
There are specific pans out there for the purpose of making crepes, but I don’t use a crepe pan. I just use a regular 8 inch frying pan and it works great.
Drop a small ladleful of batter into the pan and quickly tilt the pan in a circular motion so that the batter covers the bottom of the pan.
The best way to do this is to hold the pan handle with one hand and pour the batter with the other, simultaneously.
If you didn’t work fast enough and it looks like there isn’t enough batter to cover the bottom of the pan, add just enough batter to fill in the holes, but no more. We’re going for a really thin crepe here.
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.
Stack them on top of each other on a plate during the cooking process. Note: It does not take a long time for a crepe to cook (maybe 2 minutes total).
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!
And don’t worry if the crepes cool down to room temperature while you’re making them. The hot broth will warm them right back up.
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 or soup plate and ladle hot broth over them.
How to Store Crepes
Store any leftover crepes in the refrigerator, wrapped in plastic wrap.
The next time you want to enjoy scrippelle en brodo, simple microwave the crepes for a few seconds to take the chill off before rolling them with cheese.
Variations on this Scrippelle en Brodo Recipe
- Meat Additions: Enhance the broth with the addition of cooked chicken, beef or pork for a heartier version. Meatballs or small sausage pieces can also be added to the soup.
- Vegetarian/Vegan Options: Use vegetable broth instead of chicken broth for a vegetarian version. Load the soup with a variety of vegetables like carrots, celery, and spinach.
- Fresh Herbs: Experiment with different herbs such as thyme, rosemary, or oregano in the broth for added flavor.
- Rice or Pasta: Include cooked rice or small pasta shapes in the soup for extra substance.
- Spicy Kick: Add a pinch of red pepper flakes to the cheese mixture for a spicy version.
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?
You won’t find crepes in broth on many Italian menus these days, which makes them even more special. But don’t wait for special occasions – make a whole stack of crepes so you can enjoy them for days!
They’re the best kept secret when it comes to Old World comfort food.
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 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
Italian Crepes in Broth Recipe (Scrippelle ‘Mbusse)
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
- In a medium bowl, beat eggs well using 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 bottom of the pan.
- When the edges of the crepe begin to curl up, flip it over using a flexible rubber spatula or offset 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, seam side down, into a shallow bowl.
- Cover with hot chicken broth. Sprinkle with additional Parmesan cheese and cracked black pepper, if desired.
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