Italian Crepes in Broth Recipe (Scrippelle 'Mbusse)
Easy recipe for simple and rustic Italian crepe soup in chicken 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
- 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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