Soups · Abruzzo
Abruzzo Scrippelle ’Mbusse Soup
Thin Abruzzo crepes rolled with Parmigiano-Reggiano and served in hot chicken broth make scrippelle ’mbusse a gentle, satisfying soup for cool evenings.
By Lucia Moretti (pen name) · · Editorial policy
Around Teramo in Abruzzo, scrippelle ’mbusse means crepes “wet” with broth: thin, water-based crepes are rolled with grated cheese and served in clear chicken broth. The batter rests briefly so the flour hydrates, then the crepes cook quickly in a lightly oiled skillet. For a central Italian menu, serve it with Crescia Sfogliata Recipe from Urbino or Torta al Testo Recipe (Umbrian Flatbread).
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The recipe
Abruzzo Scrippelle ’Mbusse Soup
Ingredients
for 4 servingsEquipment
- mixing bowl
- whisk
- box grater
- 8-inch skillet
- spatula
- saucepan
- ladle
Method
Whisk the eggs, flour, water, and salt in a bowl for 5 minutes, until the batter is smooth and thin, with no visible lumps.
Finely grate the Parmigiano-Reggiano, about 2 minutes, and set it aside for filling the crepes.
Let the batter rest for 10 minutes so the flour hydrates and the crepes cook more evenly.
Heat the chicken broth in a saucepan over medium heat for about 10 minutes, until steaming and gently simmering. Keep it hot while you cook the crepes.
Brush an 8-inch skillet with a thin film of olive oil and heat it over medium. Pour in about 3 tablespoons of batter, swirling to coat the pan in a thin layer. Cook each crepe until set and lightly spotted on the underside, then flip and cook briefly on the other side. The egg mixture should reach 160°F (71°C) and show no wet batter. Repeat to make about 8 crepes, brushing the pan with more oil as needed; allow about 12 minutes total.
Sprinkle the grated Parmigiano-Reggiano evenly over the crepes, then roll each one snugly. Allow about 4 minutes to fill and roll them.
Divide the crepes among four warm bowls and ladle the hot broth over them. Serve immediately, allowing about 2 minutes for assembly.
Make ahead and storage
Cook the crepes ahead and refrigerate them in a covered container, with parchment between layers, within 2 hours. Use them within 3 to 4 days, then roll with cheese and serve with freshly heated broth. Refrigerate assembled leftovers within 2 hours and reheat them to 165°F (74°C).
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The crepes tear when you try to flip them. | Why The crepe is too thinly spread, or the first side has not set. | Fix Use about 3 tablespoons of batter per crepe and wait until the surface looks dry and the edges release before flipping. |
| The rolls turn soggy and start to unravel in the bowl. | Why They have been sitting in broth too long before serving. | Fix Put the rolled crepes in bowls and ladle the hot broth over them just before serving. |
Questions
Are scrippelle made with milk?
No, this version uses water for a thin, delicate crepe. Milk makes a richer crepe that browns more quickly.
Can I use another cheese for scrippelle ’mbusse?
Yes, finely grated Pecorino Romano can stand in for Parmigiano-Reggiano. It is saltier, so taste the broth before adding any extra salt.
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