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Scrippelle
al Brodo
- Crepes (Scrippelle)
- 6 eggs
2 cups flour
- 1/2 teaspoon
of salt
- Water
- Butter
- Grated Parmesan
cheese
- Dash of cinnamon
- Chicken
broth
Beat the eggs and salt thoroughly gradually adding
the flour. Beat until smooth. Continue beating and
add enough cold water to make a thick milky texture.
In an 8 inch skillet over low heat add a little
shortening drop just enough batter into the center
of the pan so that the mixture will run to the edges
and you may see the bottom of the pan. These are
light and thin crepes not like thick pancakes.
Cook over low heat until golden brown. Flip and
brown on the other side. Electric crepe makers are
also ideal for making Scrippelle. When all crepes
are made sprinkle each with 1 tablespoon of grated
Parmesan cheese and a dash of cinnamon.
Roll up loosely and place 3 side by side in an individual
soup bowl. Place a second layer in the opposite direction.
Pour the chicken broth over them and serve. Sprinkle
with grated cheese to taste.
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