Scrippelle 'mbusse - Italian Crepe Soup

Ingredients

• For the crepes: For the crepes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the broth: For the broth:
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• 1 onion, chopped 1 onion, chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 sprig fresh thyme 1 sprig fresh thyme
• 1 sprig fresh rosemary 1 sprig fresh rosemary
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Grated Parmesan cheese Grated Parmesan cheese
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 3g)
• Carbohydrates: 30g (Sugars: 6g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
3. 3.
   Pour a small ladleful of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1 minute until the edges start to lift, then flip and cook for another 30 seconds. Repeat with the remaining batter.
4. 4.
   Stack the cooked crepes on a plate and set aside.
5. 5.
   In a large pot, heat the chicken broth over medium heat. Add the chopped onion, carrots, celery, garlic, bay leaf, thyme, rosemary, and lemon zest. Season with salt and pepper to taste.
6. 6.
   Simmer the broth for 20 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf, thyme, and rosemary sprigs from the broth.
8. 8.
   Cut the crepes into thin strips and add them to the broth. Cook for an additional 5 minutes to allow the crepes to absorb the flavors.
9. 9.
   Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Crepes — Make sure the skillet is properly heated before pouring the batter to achieve a thin and even crepe. Adjust the heat if needed to prevent burning.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• Add a splash of white wine to the broth for an extra layer of flavor.
• Customize the soup by adding cooked shredded chicken or vegetables of your choice.
• If you prefer a thicker broth, whisk in a tablespoon of flour mixed with water to create a slurry and add it to the simmering broth.
• Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Scrippelle 'mbusse hot in individual bowls, allowing the crepes to soak up the flavorful broth. Sprinkle grated Parmesan cheese and chopped parsley on top for added flavor and visual appeal.

Presentation advice

To enhance the presentation, roll up the crepes tightly before cutting them into strips. Arrange the strips neatly in the bowl, allowing them to unfurl slightly in the broth. Garnish with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley.