Crespelle in Brodo –
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Known in dialect as scripelle ‘mbusse or bathed crespelle, this dish is reasonably simple to make and has the twin advantages of being a novelty (I’ve never seen the dish outside of Abruzzo) and delicious. As with recipes like tortellini in brodo this dish is best served in the autumn/winter and is often a traditional primo for Christmas dinner.
Ingredients
For four
1 Egg
100grms of flour
a quarter of a litre water+milk
20grms of butter
chopped parsley
a sprinkle of nutmeg
a litre of chicken broth
grated pecorino
salt
How to do it
In a mixing bowl, mix together (using a wooden spoon) the flour egg and and melted butter, and a pinch of salt. Slowly pour in the milk, constantly mixing to ensure there are no clumps. When you have mixed together all the above into a smooth batter, leave it aside to breathe for a half an hour.
Next heat up your broth, so it’s ready to be served as and when your crespelle are ready.
You can choose to cook all the crespelle at once, before serving, but I prefer to cook and serve at the same time, so the crespelle are still warm when the broth is added to them.
Heat a pan with butter, when it’s hot add a couple of spoons of your batter into the pan – enough to cover it but not too thick. Cook on both sides lightly then remove. Add some grated pecorino to the crespelle, and roll it up, and place it in its serving dish. Repeat until you have a couple of crespelle per dish, then add the broth and extra cheese.
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Tags: crepes, crespelle, pancakes, pecorino, soups, winter food
