Scrippelle ‘Mbusse

Scrippelle ‘mbusse is a dish from Abruzzo – translated meaning “wet crêpes”. The crêpes are filled with Locatelli Pecorino Romano cheese, rolled up, and gently covered with a homemade, hot chicken broth. On a cold night, it’s divine comfort food!

• homemade chicken broth
• 1 cup flour
• 1 large egg
• 1/2 cup milk
• 1/2 cup + 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1/2 tablespoon canola oil + extra for pan
• wax paper cut in 2″ strips (to keep the crêpes from sticking together)
• 1 cup freshly grated Locatelli Pecorino Romano cheese

1. In a large bowl, whisk all ingredients together until the batter is smooth.
2. Lightly brush a 7″ non-stick skillet with oil, warm the pan over medium heat.
3. Pour in slightly less than 1/4 cup of batter (approximately 3 tablespoons) into the pan, and swirl around until it covers the bottom. Let cook until it looks dry, turn the crepe over with a rubber spatula – let cook briefly on the other side, then turn out on a plate. Lay a strip of wax paper on top.
4. Repeat with the rest of the batter – makes about 12. At this point – the crêpes may be stored in the fridge for a day. If you do decide to refrigerate them, let them come to room temperature before filling them.
5. Spread a tablespoon of cheese on the crêpe and roll tightly like a cigar.
6. Place 2 crêpes seam side down into a shallow bowl, ladle the hot broth over the crêpes.