The Scrippelle ‘mbusse, literally wet crepes, prepared in my gluten-free version with rice flour, are a typical dish from Abruzzo (specifically Teramo) with ancient, peasant, and humble origins, often consumed during the winter months, they have also become a traditional dish for the Christmas holidays.
▶These are thin crepes soaked in a light chicken or turkey broth after being sprinkled with aged Parmigiano or Abruzzo pecorino and rolled up.
In the early 1800s, Enrico Castorani, an assistant to the cook serving the French officers stationed in Teramo, accidentally dropped a tray of crepes he was preparing into a container full of broth.
It seems that this is how the Teramo scrippelle in broth were born.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 cups chicken broth (or turkey)
- 4 eggs
- 2/3 cups rice flour
- 3.5 oz grated Abruzzo pecorino (or parmesan)
- to taste salt and pepper
- to taste olive oil
Tools
- 1 Crepe Pan
Steps
Boil the chicken or turkey broth until it reduces by half.
Mix the eggs with the flour, salt, and 1/3 cup of water. Add the pecorino and pepper. Create a batter.
In a crepe pan, with a drizzle of oil (or greased with lard), prepare the scrippelle, then sprinkle each with pecorino, roll them and serve on a serving plate drizzling them with the hot broth.
Sprinkle with more pecorino.
FAQ (Frequently Asked Questions)
What is the difference between scrippelle and crepes?
Crepes include milk, while scrippelle use water and are simply rolled up. Traditionally, scrippelle are cooked in a pan greased with lard rather than butter, unlike crepes that are filled, both in sweet and savory versions.
