Crespelle in Brodo, Cheese Crepes in Broth

Crespelle in Brodo is an good Italian comfort food dish from Abruzzo. Crespelle (crepes) are filled with lots of Parmigiano Reggiano and served in a flavourful and nourishing brodo di carne (meat broth). It might seem like an odd combination but it's a must-try when you want something nourishing, cosy and comforting!

Crespelle in Brodo also known as 'Scrippelle 'Mbusse' in Abruzzese dialect is a traditional dish served during the colder months and also around Christmas and Easter.

'Scrippelle 'mbusse' translates as 'wet crepes' and we have to admit, it does sound like an odd combination but it's something we urge you to try because it's so unbelievably good and comforting.

You know, those days when you're craving something warm and wholesome like pastina soup or pasta e fagioli. This is one of those dishes that ticks that box and we guarantee you'll crave it again and again.

It's also quick and easy to whip up if you have some homemade broth stored in the freezer. You can make the crepes in advance and store them in the fridge for a couple of days too.

The crepes can also be used for baked dishes. You can stuff them with spinach and ricotta and bake them in a bechamel and tomato sauce, Crepelle alla Fiorentina style (good).

Using a good quality broth is so important as it'll make or break the dish. See the recipe below and enjoy!

Ingredient notes and substitutions

• Brodo di Carne – traditionally a meat broth is used. We love using our Brodo di Carne (mixed meat broth) but you could use chicken or even vegetable broth. The important thing is to make sure you use good quality broth that's full of flavour.
• Italian 00 flour – you can also use all-purpose flour.

Visual walk-through of the recipe

See our step-by-step photos below to give you a visual representation of the recipe. The full written recipe with our top tips can be found in the recipe card below.

1. Make the batter – Add the milk and eggs to a mixing bowl. Gradually add the flour whilst whisking until you have a smooth, liquidy batter without any lumps (photos 1 and 2).

1. Cook the crespelle (crepes) – Heat a large non-stick pan on a medium heat. Add a knob of butter to coat the pan then pour in a ladleful of batter. Swirl it around quickly to coat the surface of the pan. Cook until the top side of the crepe starts to look a bit dry then flip it over and cook the other side for another 50-60 seconds (photos 3 and 4).
2. Fill and serve – repeat the above step with all of the crepe batter (you should have 8 in total). Sprinkle about 1-2 tablespoons of grated Parmigiano Reggiano on each crepe and roll them up. Serve them in bowls (2 per person) and ladle some hot broth on top then serve (photos 5 and 6).

More recipes from Abruzzo

Antipasti

Pizza Scima (Abruzzese Flatbread)

Pasta

Italian Lamb Lasagna with Pecorino Bechamel

Fresh Pasta

Homemade Tonnarelli Pasta (Spaghetti alla Chitarra)

Mains

Italian Lamb Ragu (Ragu di Agnello)

Ingredients

Makes 4 - 6 servings

• 1 batch brodo di carne ((or broth of choice))
• 200 g (1 and ¼ cups) Italian 00 flour (can also use all-purpose flour)
• 4 large eggs
• 480 ml (2 cups) whole milk
• 1-2 tablespoons grated Parmigiano Reggiano per crepe ((8-16 tablespoons total))
• Pinch of salt
• Butter (for greasing)

Equipment

• large non-stick pan

Method

1. Heat up your brodo so it's nice and hot.

To make the crespelle

1. Add the eggs and milk to a mixing bowl with a pinch of salt and whisk together. Gradually add the flour and whisk it until there are no lumps.

2. Heat a large pan on a medium heat. Add a knob of butter and swirl it to coat the pan. Add 1 ladleful of crespelle batter to the pan swirling it around quickly so it coats the pan in a thin layer.

3. Cook until the uncooked side on top looks slightly dry. Flip the crepe over and cook for another 50-60 seconds until golden on the other side.

4. Transfer to a plate and repeat with the remaining batter until you have 8 crespelle in total. You'll need to add more butter each time.

Serve

1. Sprinkle 1-2 tablespoons of freshly grated Parmigiano Reggiano over each crespelle and roll them up.

2. Lay two crespelle in one bowl and pour over 2-3 ladles of hot brodo, repeat with the remaining crespelle and brodo and serve.

Kitchen notes

• Prep in advance you can prep the broth and crepes in advance. The broth will keep for up to 3 days in the fridge or 3 months in the freezer. The crepes can be stored in the fridge for 3-4 days.
• What broth to use you can use a mixed meat broth (like our recipe), chicken broth or vegetable if you prefer. If you're not using homemade make sure it's high quality.
• Cheese instead of Parmigiano Reggiano you could use Pecorino Romano.