Scrippelle 'mbusse (Abruzzo Parmesan Crepes in Chicken Broth)
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Ingredients
- 4 eggs
- 120 g plain flour
- 250 ml whole milk
- 60 g parmesan, grated
- 1000 ml chicken stock
- 1 tsp fresh nutmeg
- 20 g butter
Nutrition (per serving)
- Calories
- 337 kcal
- Protein
- 18.7 g
- Carbohydrate
- 27.6 g
- of which sugars
- 4.4 g
- Fat
- 17.1 g
- of which saturates
- 8.9 g
- Fibre
- 1 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the eggs, flour, milk and a pinch of nutmeg together to a smooth, thin batter.
- 2
Melt a little butter in a crepe pan and pour in a thin layer of batter, swirling to coat the base, then cook for 1 minute each side until just set. Repeat to make 8 thin crepes.
- 3
Sprinkle each crepe with parmesan, roll up tightly and slice into ribbons.
- 4
Bring the chicken stock to a simmer in a large pot.
- 5
Divide the crepe ribbons between bowls and ladle over the hot broth to serve.
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