In Abruzzo, there is a much-loved dish considered true comfort food. I’m talking about broth with crepes. A dish of peasant origin, simple but very tasty and rich.
Traditional recipes are passed down from generations, with various versions. Today’s recipe is also known as Imperial Soup or Royal Soup.
Broth with crepes takes me back in time. It’s a dish that can warm your soul and heart! At Christmas and Easter, for example, it cannot be missing from the Abruzzo tables!
But what is broth with crepes? Simply a soup of meat broth enriched with frittata squares.
The recipe I’m proposing today is the one we’ve always prepared in our family. If you’re curious about how to prepare broth with crepes, here are the ingredients!
I’ll leave you with other Abruzzo Christmas recipes that might interest you!
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6-8 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs beef (mixed beef and hen or beef only)
- 2 stalks celery
- 4 cherry tomatoes
- 1 onion (medium)
- 2 carrots
- 1.41 oz parmesan crust (optional)
- 10 eggs (medium whole)
- 10 tbsps flour
- to taste salt
- 2 tbsps parmesan
- to taste chopped parsley
- to taste olive oil
Tools
- 1 Saucepan
- 1 Pan
- 1 Cutting board
- 1 Bowl
- 1 Strainer
Steps
For the meat broth, I used mixed beef and hen.
If you can’t find hen, opt for beef only.
Cut the meat into pieces. Fill a large saucepan with at least 2 liters (about 8 cups) of water and bring to a boil.
Once it begins to boil, add the meat. As “foam” forms on the surface, remove it with a strainer.
Add the parmesan crust (previously cleaned on the surface with a knife).
Also add cleaned and chopped celery, carrot, cherry tomatoes, and onion.
Adjust the salt and cook on low heat for at least 2 hours. At the end of cooking, filter the broth with a strainer.
For convenience, you can prepare the broth the night before and store it in the fridge in a container.
The leftover vegetables can be pureed and used to make a nice minestrone or accompany the boiled meat.
Now let’s prepare the crepes for our broth.
In a bowl, break the medium whole eggs and beat with a fork or a hand whisk.
Add a tablespoon of flour (0 or 00) for each egg (so 10 tablespoons).
Add a couple of tablespoons of grated parmesan, half a teaspoon of salt, and some fresh chopped parsley.
Mix with a whisk until you get a smooth and fluid batter but NOT liquid.
The amount of flour may vary depending on the weight of the eggs.
If it turns out too liquid, add a little more flour.
Now prepare the crepes for the broth.
Take a large non-stick pan and pour in three/four tablespoons of olive oil.
When the oil is hot, pour in the batter with a spoon, making small heaps.
Let it brown on one side, then flip to the other, just like when making a frittata.
Once cooked, place the crepes on paper towels and let them dry.
Pour the batter back into the pan, making small heaps and cooking.
Dry on absorbent paper and continue until the batter is used up.
Once the crepes are ready and dry, place them on a cutting board.
With a sharp knife, cut them first into strips and then into squares.
Choose the preferred thickness, then put the crepes in a bowl.
Done! Your dish is practically ready!
All that’s left is to heat the broth (it must be boiling), pour it into the plates, and add a generous handful of crepes.
A nice sprinkle of grated parmesan, if you like, a handful of parsley, and enjoy your meal!
Broth with crepes is ready to warm your soul and heart!
I hope you enjoyed this Abruzzo recipe!
Happy broth with crepes to everyone! Come back to visit me soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
The quantities described are for about 6-8 people. Usually, 2 eggs per person for the batter are used.
Adjust according to the number of people who will be eating the meal.
The leftover broth can be stored, after filtering, in jars and kept in the freezer.
