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Crepes in Broth Recipe
(Scripelle 'mbusse' Vecchia Silvi)

Central Abruzzo
Servings: 2 people
Difficulty level: 3
Main Dish

Prep time: 00:20
Cook time: 00:20

Preparation:
Prepare the meat broth:
Peel the onion and carrot. Wedge the carrot. Place the onion, carrot and celery stalk in the water. Add the meat and season with salt. Gently simmer for 2 hours and then strain.
Prepare the batter:
Whisk the eggs in a bowl. Whisk in the flour.  Add 2/3 of the water and mix well. Add enough of the remaining water to make a very thin batter of pouring consistency. Let the batter rest for 15 minutes.
GREASE a skillet with olive oil and heat over high heat.



Use a medium-size ladle to pour in the batter, tilting the pan making sure it is COATED with batter.



Fry the crepe until it is set. LIFT the edge with a fork and turn it over.



Fry on both sides until set. Continue to make the crepes until all the batter is used. Transfer the crepes to a dish. Sprinkle them with cheese. ROLL the crepes and place them in a soup bowl.



Break them with your fingers, if necessary, to make them fit. Place 3-4 pieces in each bowl. Ladle the broth over the crepes and sprinkle them with grated cheese. Serve immediately.

Notes: This dish is synonymous with Abruzzo  and is one of the region's traditional dishes.

Wines:
Wine is not suggested with this dish as the flavors would not combine well. However, if one is particularly desired, try a white or red Friuli

Ingredients:
Broth:
Onion 1
Carrot 1
Celery stalk 1
Water 1 3/4 L
Boneless beef or chicken 100 g
Tomatoes 2
Salt to taste

Batter:
Eggs 4
White flour 8 tbs
Wate  2 cups
Olive oil 1/2 cup
Parmigiano Reggiano cheese  150 g


Tools:
Vegetable peeler
Chef's knife
Cutting board
Saucepan
Strainer
Bowl
Whisk
Medium-size ladle
Non-stick crepe pan
Paper towels
Fork or spatula


 








 

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