Crepes in Chicken Broth

Scrippelle ‘mbusse or Crepes in Broth is a classic Abruzzese dish from the province of Teramo on the eastern slopes of the Gran Sasso.

Legend has it that the dish was invented by mistake when a cook accidently dropped some crespelle batter into hot broth.

The name means wet crepes and they’re made with water, flour and eggs. The crepes are filled with grated cheese, rolled and served in hot broth.

The broth can be made days ahead and the crepes a day or two ahead.



  • Step 1 Chicken Broth
  • 2 lbs chicken wings
  • 2 ribs celery with leaves or fennel rinsed well and cut into 3-inch pieces
  • 2 carrots washed, peeled and cut into 3-inch pieces
  • 1 medium unpeeled onion studded with 5 whole cloves
  • 2 sprigs parsley
  • 1 whole bay leaf
  • 1 lemon cut into thick slices
  • Step 2 Crispelle (Crepe Batter)
  • 4 eggs
  • 1/4 cup water
  • 3/4 cup flour, sifted
  • Pinch salt
  • 1 1/2 cup grated pecorino cheese
  • Minced parsley to sprinkle on top of soup


  1. To make the broth:
  2. Tie the sprigs of parsley and thyme together with kitchen string.
  3. Place all the ingredients in a stockpot, cover with cold water and add 1 tablespoon salt. Bring the pot to a rolling boil, then lower the heat to simmer and cook for 1 hour, skimming any foam that collects on the surface from time to time with a slotted spoon.
  4. Line a large fine mesh colander with a piece cheesecloth. Pour the broth through the cheesecloth. Discard the tied herbs, onion and bay leaf. The chicken wings and vegetables can be cut up and used for another dish. Refrigerate the broth overnight. Any fat will rise to the top and solidify. Remove it with a slotted spoon and discard it. This will insure that you have a clear broth.
  5. To make the crepe batter:
  6. In a bowl, whisk the eggs and water together. Whisk in the flour and salt until batter is smooth. Allow to rest for about 30 minutes, then mix the batter again. .
  7. Heat an 8 inch- non-stick pan, brush it with a little oil or melted butter and pour in about 1/4 cup of batter and rotate the pan to evenly distribute it. When the batter starts to brown at the edges, turn it over and continue cooking on the other side.
  8. Transfer to a dish and continue making crepes until all the batter is used. As you make them, keep them between sheets of wax paper so they do not stick together.
  9. Sprinkle each crespella with some of the cheese and roll each one up tightly. Place 2 in each soup bowl and pour the hot broth over the top.
  10. Sprinkle the tops of the soup with parsley and serve hot.

This recipe was featured on Season 30 - Episode 3004.

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