Scrippelle 'Mbusse - Italian Crepe Soup Recipe

 

     Errr, Merry Christmas? So I'm a little late getting this posted but I didn't want to skip it or wait until December to post it again. So here we are, in mid-March, sharing an Italian Christmas recipe. This recipe is delicious, so good in fact that I made it two more times that week after I tested the recipe. 

     A couple notes about the recipe, the first is that the proper cheese for this recipe is pecorino or parmesan. I had Asiago on hand, and I just really loved the flavor. If you want authentic you need an Italian cheese, if you just want a tasty dish you can use any hard cheese you like. 

     The second note is that you NEED to use homemade broth. The flavor is quite different from one from a can or from bouillon. although I use both of those frequently, those are great when there are lots of other flavors and such in the broth to enhance it. In this case, the broth itself practically is the dish, and needs to stand on its own. 

Scrippelle 'Mbusse Recipe

Broth

4 c. homemade chicken broth

2 Tbsp. Olive Oil

12 cherry tomatoes, quartered 

1 clove garlic, grated

Dash Black Pepper

Crepe Recipe

2/3 c. flour

3/4 c. milk

2 eggs

2 Tbsp. butter, melted

pinch salt

1/4 tsp. sugar

dash nutmeg

Asiago Cheese, grated

Crepe Batter

Combine the crepe ingredients in a blender and blend until smooth. Set aside to rest. Heat a small, nonstick, pan over medium heat. Leave ti there so the pan heats thoroughly and is even. 

Broth 

Heat the olive oil in a soup pot. Add the tomatoes and cook until they are broken down. Add the garlic and pepper and cook just until the garlic is fragrant. Add the homemade broth and simmer while you cook the crepes. taste for salt and adjust as needed just before pouring into bowls. 

Pour 2-3 tablespoons of the crepe batter into the heated pan and swirl to coat. Allow the batter to dry and flip the crepe. Cook for 15-20 seconds on the second side and remove from the pan. Repeat with the remaining crepe batter until all the crepes are cooked. 

To assemble

Top a crepe with a sprinkle of the grated cheese and roll up. Place three cheese-filled crepes in a bowl and top with a quarter of the broth. Repeat with remaining bowls and serve topped with more cheese.