Scrippelle

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

Ingredients

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

Preparation

1. In a large bowl, beat the eggs with a pinch of salt.
2. Add the sifted flour a little at a time, alternating with the water, to prevent lumps from forming.
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 kitchen towel.
5. Heat a non-stick frying pan and lightly grease with a bit of butter or 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 lift off the pan and the underside is lightly golden.
8. Use a spatula to flip the scrippelle and cook for about another 30 seconds.
9. Transfer the cooked scrippelle to a plate and repeat the process with the remaining batter.

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

Trivia

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

Enjoy your meal and have a nice journey through the culinary traditions of Abruzzo!