Scrippelle

Scrippelle are a typical dish from the Abruzzo region in Italy. They can be eaten in broth, like scrippelle ‘mbusse, or used in other recipes such as stuffed rolls. Here is the recipe for classic scrippelle.

Ingredients

• 100 g flour
• 200 ml water
• 2 eggs
• A pinch of salt
• Butter or seed oil for greasing the pan

Preparation

1. In a large bowl, beat the eggs with a pinch of salt.
2. Add the sifted flour little by little, alternating with the water, to avoid the formation of lumps.
3. Continue mixing until you obtain a smooth and fluid batter.
4. Let the batter rest for about 30 minutes at room temperature, covered with a clean cloth.
5. Heat a non-stick pan and lightly grease with a little butter or seed oil.
6. Pour a small ladle of batter into the hot pan, tilting and rotating it to evenly distribute the mixture and form a thin crepe.
7. Cook the scrippella until the edges start to detach from the pan and the bottom turns golden.
8. Use a spatula to flip the scrippella and cook it for about another 30 seconds.
9. Transfer the cooked scrippella to a plate and repeat the operation with the remaining batter.

If you wish to prepare them ‘mbusse (in broth), roll each scrippella like a cigar and immerse it in a deep plate of hot chicken or meat broth.

Curiosities

The term ‘mbusse derives from the Abruzzese dialect and means “soaked” or “dipped” in the broth, which is the traditional way these crepes are served in the Abruzzese region.

Enjoy your meal and have a good journey into the culinary traditions of Abruzzo!