Scrippelle - Italian crepe soup in broth. This recipe comes from Yolanda's mother, Carmela.
Crepes (recipe below)
Parmesan
Black pepper
Broth
To make 35-40 crepes:
3 eggs
1 cup flour
2 cups water
1 teaspoon salt
To make 75-80 crepes:
6 eggs
2 cups flour
4 cups water
1 teaspoon salt
Combine ingredients and cook individually in small cast iron skillet.
Sprinkle inside of crepe with a mixture of parmesan and black pepper. Roll crepe and add to a warm bowl of broth.
Crepes can also be used to make layered lasagna or manicotti.
1 comment:
I am so excited that I found your blog. I've been making this soup forever, as did my mom and my grandmother before her. I've never known of anyone else to do it. What does your family call it? We call it screpele..
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