Entree: Italy – Abruzzo – Scrippelle 'mbusse (Soaked crepes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 5 min

Additional 30 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) all-purpose flour
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) water
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) extra-virgin olive oil (plus more for the pan)
- 2 tbsp (30 g) unsalted butter, melted, plus extra for cooking
- 6 cups (1.4 L) beef broth (preferably homemade from 1 lb (454 g) beef shank and bones)
- 1 cup (100 g) Pecorino Romano, finely grated
- 2 tbsp (30 g) unsalted butter (for finishing)
- 2 tbsp (8 g) fresh parsley, chopped
- Freshly ground black pepper, to taste
- Optional ragù:
  - 1/2 lb (225 g) ground beef
  - 1/4 lb (115 g) ground pork
  - 1 small onion, finely chopped (about 4 oz (115 g))
  - 1 small carrot, finely chopped (about 2 oz (55 g))
  - 1 celery stalk, finely chopped (about 1 oz (30 g))
  - 1 cup (240 ml) canned crushed tomatoes
  - 1/4 cup (60 ml) dry white wine
  - 1 tbsp (15 ml) olive oil
  - Salt and pepper, to taste

Show original ingredient measurements

- 2 cups (240 g) all-purpose flour
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) water
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) extra-virgin olive oil (plus more for the pan)
- 2 tbsp (30 g) unsalted butter, melted, plus extra for cooking
- 6 cups (1.4 L) beef broth (preferably homemade from 1 lb (454 g) beef shank and bones)
- 1 cup (100 g) Pecorino Romano, finely grated
- 2 tbsp (30 g) unsalted butter (for finishing)
- 2 tbsp (8 g) fresh parsley, chopped
- Freshly ground black pepper, to taste
- Optional ragù:
  - 1/2 lb (225 g) ground beef
  - 1/4 lb (115 g) ground pork
  - 1 small onion, finely chopped (about 4 oz / 115 g)
  - 1 small carrot, finely chopped (about 2 oz / 55 g)
  - 1 celery stalk, finely chopped (about 1 oz / 30 g)
  - 1 cup (240 ml) canned crushed tomatoes
  - 1/4 cup (60 ml) dry white wine
  - 1 tbsp (15 ml) olive oil
  - Salt and pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the batter: in a bowl whisk flour and salt, make a well and add eggs, then gradually whisk in milk, water, 2 tbsp (30 ml) olive oil and melted butter until smooth. Let rest 20–30 minutes at room temperature.
2. Prepare optional ragù: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat; add onion, carrot and celery and sauté until soft (5–7 minutes). Add ground beef and pork, break up and brown. Deglaze with 1/4 cup (60 ml) white wine, add crushed tomatoes, simmer 15–20 minutes until slightly reduced; season with salt and pepper. Keep warm.
3. Cook crepes (scrippelle): heat a nonstick pan or crepe pan over medium heat and lightly brush with butter. Pour a scant 1/3 cup (75 ml) batter into the pan, swirling to coat thinly. Cook 1–1½ minutes until set and edges lift, flip briefly 10–15 seconds just to finish. Transfer to a plate and repeat to make about 10–12 crepes; stack with parchment between if desired.
4. Warm the broth: in a wide shallow pot bring 6 cups (1.4 L) beef broth to a gentle simmer; keep it hot but not boiling.
5. Assemble: place a crepe on a plate, sprinkle with 1–2 tbsp (7–14 g) grated Pecorino Romano and a little chopped parsley; if using ragù, spoon 1–2 tbsp (15–30 g) onto each crepe before rolling. Roll or fold each crepe and arrange in a deep serving dish.
6. Finish: pour enough hot broth over the arranged crepes to just cover or generously moisten them (about 1–1½ cups (240–360 ml) per serving). Dot with remaining 2 tbsp (30 g) butter and a grind of black pepper; sprinkle extra Pecorino and parsley to taste.
7. Serve immediately while scrippelle are warm and slightly soaked; provide extra broth and grated Pecorino at the table.

1. Make the batter: in a bowl whisk flour and salt, make a well and add eggs, then gradually whisk in milk, water, 2 tbsp (30 ml) olive oil and melted butter until smooth. Let rest 20–30 minutes at room temperature.
2. Prepare optional ragù: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat; add onion, carrot and celery and sauté until soft (5–7 minutes). Add ground beef and pork, break up and brown. Deglaze with 1/4 cup (60 ml) white wine, add crushed tomatoes, simmer 15–20 minutes until slightly reduced; season with salt and pepper. Keep warm.
3. Cook crepes (scrippelle): heat a nonstick pan or crepe pan over medium heat and lightly brush with butter. Pour a scant 1/3 cup (75 ml) batter into the pan, swirling to coat thinly. Cook 1–1½ minutes until set and edges lift, flip briefly 10–15 seconds just to finish. Transfer to a plate and repeat to make about 10–12 crepes; stack with parchment between if desired.
4. Warm the broth: in a wide shallow pot bring 6 cups (1.4 L) beef broth to a gentle simmer; keep it hot but not boiling.
5. Assemble: place a crepe on a plate, sprinkle with 1–2 tbsp (7–14 g) grated Pecorino Romano and a little chopped parsley; if using ragù, spoon 1–2 tbsp (15–30 g) onto each crepe before rolling. Roll or fold each crepe and arrange in a deep serving dish.
6. Finish: pour enough hot broth over the arranged crepes to just cover or generously moisten them (about 1–1½ cups / 240–360 ml per serving). Dot with remaining 2 tbsp (30 g) butter and a grind of black pepper; sprinkle extra Pecorino and parsley to taste.
7. Serve immediately while scrippelle are warm and slightly soaked; provide extra broth and grated Pecorino at the table.