Scrippelle
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Recipe Intro From cynthiajordan
There are so many things I could say about this recipe. It brings me way back to family holiday meals when we would visit my grandmother. She and my grandfather were the only people who knew how to make it, and it was only ever for special occasions. My mom never made it at home because she wasn't sure how to flip the crepes, I was always told it had to be done with your fingers (but I used an offset spatula and it worked great...).
This soup has an Italian origin, after doing some research, I discovered it's from the Abruzzo region of Italy and its official name is Scrippelle ‘mbusse (Crepes in Broth or literally wet crepes). I've taken my grandmother's simple recipe, most likely handed down from my grandfather's side of the family. My grandmother was 100% polish, but only ever made Italian food- she would make spaghetti from scratch for Thanksgiving instead of turkey (along with this soup!). My grandfather on the other hand was Northern Italian, so that was how they cooked in their home.
I've fluffed up store-bought stock by simmering it with onions, garlic, thyme, and lemon juice. I've also reduced the recipe by half. Since my family would fight over this soup, they always made copious amounts of crepes- there's proof recipe can be easily doubled if you're making it for a large crowd.
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Recipe Card
Stock
ingredients
- 4 quarts chicken or vegetable stock
- 1 tablespoon chicken or vegetable base (optional for richer flavor)
- 1 sweet yellow onion, cut into quarters
- 4 large cloves garlic, smashed
- 4 sprigs fresh thyme
- Kosher salt and pepper, to taste
- Juice from 1/2 a lemon
- Fresh parsley, for garnish
Crepes
ingredients
- 6 large eggs
- 2 cups water
- 2 cups all purpose flour or cup 4 cup gluten free flour
- 1 teaspoon fine sea salt
- 1 tablespoon neutral oil (such as sunflower or canola)
- 2 cups grated parmesan cheese
Method
Step 1
In a large stock pot or dutch oven heat chicken or vegetable stock with chicken base, onion, garlic, thyme. Season well with salt and pepper to taste. Bring to a boil. Reduce heat to as simmer for 10 minutes. Turn off heat and stir in lemon juice. Cover pot and let sit while preparing the crepes.
Step 2
In a large bowl using an immersion blender, (or in a food processor or blender) blend the eggs with 1 cup of water. Add in sifted flour, salt and oil and whisk until smooth. Process in additional cup of water. Crepe batter should be thin and silky.
Step 3
Lightly spray an 8 inch nonstick pan (or crepe pan) with nonstick spray. Heat on medium until pan is hot. Using a ladle pour in roughly ⅓ cup crepe batter into the center of the pan. Swirl batter to evenly coat the bottom of the pan (crepes should be thin). After 20-30 seconds carefully flip the crepe and cook another 10-15 seconds.
Step 4
Periodically whisk the batter to prevent the bottom from becoming too thick. Transfer to a plate and repeat process until all batter is used. Should yield around 20 thin crepes
Step 5
Sprinkle 2-3 tablespoons of parmesan cheese into the center of each crepe. Roll up tightly and place seam side down until ready to serve.
Step 6
Reheat stock to a boil for 5 minutes (stock should be hot to help melt the cheese in the crepes). Turn off heat.
Step 7
Place crepes into individual serving bowls (3 per bowl or whatever you want-they are filling). Ladle stock over crepes to cover. Sprinkle with more parmesan cheese and garnish with parsley if desired.