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Scrippelle 'mbusse (Crepes in Broth) Recipe

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This recipe for Scrippelle 'mbusse (Crepes in Broth) is from The Iacobucci Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Broth:
1 small onion cut in half
1 carrot chopped
chicken broth

Crepes batter:
4 large eggs
4 tbsp. milk
2 tsp. flour
1/4 cup Parmesan cheese
salt to taste

Crepe filling:
1/2 cup grated Parmesan/Romano cheese
1/2 tsp. nutmeg
1 tbsp. chopped parsley
Directions:
Directions:
Mix crepe ingredients in bowl and beat with whisk. Heat crepe pan and rub with butter or oil.

Heat a medium non-stick pan over moderate heat. Coating your pan with some unsalted butter or oil will keep the crepes from sticking. Make sure that your pan is not so hot that the butter turns brown. Crepes are not supposed to be dark brown, but light and thin.

Pour about a ¼ cup of batter into the pan and swirl it around so that a thin layer of the batter covers most of the pan. Make sure that it is not sticking. Check that out by lifting the edges. Cook it very lightly and flip it over. Then lightly cook the other side until the batter is no longer wet. Be careful to not over cook. Crepes are not supposed to be very thick, so make sure that you don’t put too much batter in the pan for each crepe. If the batter becomes too thick, add a tablespoon of water. Grease pan after each crepe.

When all crepes are cooked, sprinkle one crepe at a time with Parmesan cheese and roll up very tightly, jelly-roll fashion. Place two crepes in bottom of soup plate and spoon broth over them.

 

 

 

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