Authentic recipe for Scrippelle ‘mbusse abruzzesi: delicate crepes in broth from Teramo
Scrippelle ‘mbusse abruzzesi (or crepes in broth) are among the most original and elegant dishes in Abruzzo cuisine.
They were born in Teramo in the 19th century from a happy accident: a young cook, serving French officers of Napoleon, accidentally dropped his crepes into a broth. Instead of throwing them away, he decided to serve them as they were… and the recipe was immediately embraced.
Today, Scrippelle ‘mbusse abruzzesi are an iconic dish for Christmas and special occasions. They embody the spirit of Abruzzo cuisine: simplicity of ingredients, refined flavor, and elegance in presentation.
Ingredients (serves 4)
For the crepes (scrippelle)
3 eggs
3 tbsp flour
1 pinch of salt
250 ml water (or milk, depending on the variation)
1 tbsp extra-virgin olive oil from Abruzzo
For serving
100 g grated Pecorino d’Abruzzo
1.5 L fragrant chicken or beef broth
Freshly ground black pepper
Step-by-step preparation
Step 1: Prepare the crepes (scrippelle)
Beat the eggs with the salt.
Add the sifted flour, then the water and olive oil, mixing until you get a smooth batter.
Cook thin crepes in a lightly greased non-stick pan, without browning them.
Tip: the crepes should remain soft so they can absorb the broth.
Step 2: Fill and roll the scrippelle
Sprinkle each crepe with Pecorino d’Abruzzo, then roll them gently.
Arrange the rolls side by side in deep plates.
Step 3: Serve with the broth
Bring the broth to a gentle simmer.
Gently pour the broth over the scrippelle, then add a little black pepper and extra pecorino.
Serve immediately, piping hot, as tradition in Teramo requires.
Local variations of Scrippelle ‘mbusse abruzzesi
Scrippelle ‘mbusse ripiene: crepes stuffed with ricotta, spinach, or minced meat.
Festive version: served with small meatballs (polpettine).
Flavoured broth: enhanced with aromatic herbs (rosemary, bay leaf) for a rustic touch.
Food and wine pairing
Serve your Scrippelle ‘mbusse abruzzesi with a glass of Trebbiano d’Abruzzo DOC, a light and floral white wine that perfectly balances the delicacy of the broth.
