Crespelle in brodo - Scrippelle ‘mbusse

A traditional dish from Abruzzo, my beloved region.

Thin and light savoury pancakes (or even better let’s call them crepes), rolled with grated pecorino cheese (hard cheese from sheep milk) and served with comforting brodo (broth) made with chicken, beef and any trimmings you have.

A quintessential winter warmer that I always loved since I was a little kid.

Serves: 4/5 // Prep time: 2h

Ingredients:

• 500 gr of beef meat for stock (I used brisket)

• 500 gr of chicken tights

• 3 carrots

• 1 onions

• 1 celery stalks

• 1 large potato

• 1 ripe tomato

• (any other veg or herb trimming)

• 1 rind of Grana Padano cheese

• Salt and pepper to taste

For the crepes or crespelle

• 4 eggs

• 4 tbsp of all purpouse flour

• About 230/250ml of water

• Salt to taste

• About 200 gr of grated pecorino or Grana Padano cheese to serve

• 2 tbsp of extra virgin olive oil

Method

To make the stock, place the meats and the vegetables in a large pot, now you can add cold water enough to submerge well everything and add the rest of the ingredients for the stock making sure everything is well rinsed.

Simmer on low heat for about 90 minutes to extract all flavour.

Now filter the stock through a sieve and keep on the side. You could use the discarded veg and meat for other preparations like meatballs (see here).

To make the crespelle beat the eggs in a bowl, add the water and gradually incorporate the sifted flour with a whisk to avoid lumps. You are after a loos batter that will still cover the back of the spoon If mixed with it. Season with salt and let it rest for 30 minutes before cooking. You can pass it through a sieve if you fear there are lumps.

Heat up a crepes pan or a non stick pan and add a tiny amount of olive oil. With kitchen paper remove the oil excess and add a small ladle of batter on the hot pan. With quick movements twirl the hot pan around so that the batter cover the whole surface and a thin layer starts to cook and stick to the pan. Remove any excess by quickly pouring it back into the bowl with the batter.

Cook the crespelle on both sides for 1 to 2 minutes on medium heat. You want the lightly golden but not crispy or brown.

As you cook the crespelle let them cool on the table with a towel under them so that the steam/humidy does not stuck to the crespelle. Once all the batter is cooked let the crespelle cool down than spread as much grated cheese as you want on in them and roll them one by one as tight as you can. You can cut the crespelle to fit the size of your plates.

Serve the rolled crespelle with piping hot brodo and sprinkle over more grated cheese if you want.