Crepes, also known as crespelle, in broth is a typical dish from Abruzzo, very tasty as it is served with plenty of hot broth which can be either meat or vegetable.
A very simple recipe that requires attention; the steps are few but must be done correctly.
Typically wintery as they should be served hot, since the crepes are plated cold and it’s the broth that heats everything up.
It’s very hearty, with the main ingredients being eggs, which are a complete food, and when combined with a good meat broth, it becomes a complete meal.
You can pair the crepes with savory canestrelli or flatbreads,
I also recommend
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 8 crepes in broth
- 3 eggs
- 2.1 oz all-purpose flour
- 3/4 cup water
- 1 pinch salt
- to taste grated Parmesan cheese
Tools
- 1 Bowl
- 1 Fork
- 1 Crepe Pan
- 1 Spatula
- 1 Paper Towel
- 1 Ladle
Steps for preparing crepes in broth
Take a bowl and crack 3 eggs into it, starting to beat them with a fork. It’s essential NOT to use a whisk, as it creates foam. Gradually add the flour, always beating, and finally add the water and salt in a trickle. Mix until you get a homogeneous mixture.
Butter the crepe pan and heat it. Once the butter has melted, use a paper towel to absorb the excess, leaving the pan slightly greased.
Use a ladle, which will serve as a measuring cup, full of the mixture, and pour it into the pan, making sure it adheres to the entire surface.
Cook for about two minutes, then use a spatula to lift the edges and flip the crepe to the other side, finishing cooking until lightly golden.
And so on for the others.
Once all are prepared, fill them with plenty of grated Parmesan cheese, roll them gently, and serve them immersed in boiling broth. Enjoy…
Storage and Notes
Crepes can also be frozen. Outside of the freezer, they will keep in the fridge for 2 days.
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