Crepes in Broth
calories: medium
category: soup
cost: low
difficulty: medium
preparation time: 90
Ingredients
Eggs 4
Milk 2 spoonfuls
White flour 2 spoonfuls
Parsley a sprig
Pecorino cheese 4 spoonfuls
Parmesan cheese 4 spoonfuls
Lard 30 gr.
Nutmeg a pinch
Chicken broth 1 litre
Salt to taste
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Milk 2 spoonfuls
White flour 2 spoonfuls
Parsley a sprig
Pecorino cheese 4 spoonfuls
Parmesan cheese 4 spoonfuls
Lard 30 gr.
Nutmeg a pinch
Chicken broth 1 litre
Salt to taste
See our
Wine Tips
for your meals
Preparation Break the eggs into a bowl and whisk them then add the milk. Clean the parsley, wash and dry it and cut it finely. Add it to the mixture together with a spoonful of grated Parmesan cheese, a pinch of nutmeg and a pinch of salt. Work it carefully adding the flour little by little until you have a firm dough. Then dilute it with a glass of cold water.
Grease a 20 cm. Wide pan with the lard and put it on the fire. As soon as it is hot, pour in a ladleful of batter, then roll the mixture around until it covers the bottom. Brown the scrippella on both sides and place it on a plate while you fry the others.
When you have finished, roll them up and put them on each soup plate. Spray them with grated Parmesan and Pecorino cheese and pour the boiling broth over them. The Chef's tips Bianco di Scandiano is a sweet 10.5 - 11° white wine to be served at 10°C: Curiosity Crepes are generally served as a sweet ot dessert but this original dish is typical of the Umbrian region.
Grease a 20 cm. Wide pan with the lard and put it on the fire. As soon as it is hot, pour in a ladleful of batter, then roll the mixture around until it covers the bottom. Brown the scrippella on both sides and place it on a plate while you fry the others.
When you have finished, roll them up and put them on each soup plate. Spray them with grated Parmesan and Pecorino cheese and pour the boiling broth over them.
