Name: Scrippelle ’mbusse in hot broth
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 8 rolled crepes (4 portions per batch)
Cuisine: Italian
Ingredients: 3 pieces Medium eggs (about 150 g without shells); 45 g Plain wheat flour; 105 ml Water (75 ml for batter; up to 30 ml more only if needed); 1 g Fine salt; 0.2 g Ground cinnamon; 0.2 g Grated nutmeg; 10 g Extra virgin olive oil (for wiping the pan; some may remain); 60 g Grana Padano Riserva (finely grated, 48 g filling and 12 g finish); 1,000 ml Prepared chicken or beef broth (cooked and strained, lightly salted)

Start with ready-cooked, strained chicken or beef broth. This recipe includes heating it, rather than making stock from raw meat.

Make ahead Rest the batter before cooking and assemble the bowls just before serving.

By Italia Magnifica · Updated October 2026

Prep: 20 min
Cook: 20 min
Rest: 30 min
Yield: 8 rolled crepes (4 portions per batch)
Difficulty: Medium

Scrippelle ’mbusse in hot broth

Prep 20 min · Cook 20 min · Rest 30 min · Yield 8 rolled crepes (4 portions per batch) · Difficulty Medium

Ingredients

Skip to the method

8 rolled crepes (4 portions per batch)

3 pieces3 pieces
Medium eggsabout 150 g without shellsabout 5½ oz without shells
45 g⅓ cup
Plain wheat flour
105 ml½ cup
Water75 ml for batter; up to 30 ml more only if needed⅓ cup for batter; up to 2 tbsp more only if needed
1 g¼ tsp
Fine salt
0.2 g0.2 g
Ground cinnamon
0.2 g0.2 g
Grated nutmeg
10 g¼ oz
Extra virgin olive oilfor wiping the pan; some may remainfor wiping the pan; some may remain
60 g2 oz
Grana Padano Riservafinely grated, 48 g filling and 12 g finishfinely grated, 1¾ oz filling and ½ oz finish
1,000 ml4¼ cups
Prepared chicken or beef brothcooked and strained, lightly saltedcooked and strained, lightly salted

Equipment

18 cm nonstick crepe pan
Whisk, bowl and small ladle
Saucepan and four deep bowls

Method

Whisk the eggs with the flour, salt, cinnamon and nutmeg until smooth. Whisk in 75 ml water. Cover and rest for 30 minutes.Whisk the eggs with the flour, salt, cinnamon and nutmeg until smooth. Whisk in ⅓ cup water. Cover and rest for 30 minutes.
Heat the 18 cm pan over medium heat and wipe it with a little oil. Stir the batter. If it will not spread in a thin layer, add a little of the reserved water. Divide it into eight approximately equal ladlefuls.Heat the 7 in pan over medium heat and wipe it with a little oil. Stir the batter. If it will not spread in a thin layer, add a little of the reserved water. Divide it into eight approximately equal ladlefuls.
Pour one ladleful into the pan and immediately tilt to cover the base. Cook until the surface sets and the edge lifts, about 30–45 seconds; turn and cook the other side briefly. Lift onto a plate and repeat, wiping the pan with oil as needed.Pour one ladleful into the pan and immediately tilt to cover the base. Cook until the surface sets and the edge lifts, about 30–45 seconds; turn and cook the other side briefly. Lift onto a plate and repeat, wiping the pan with oil as needed.
Bring the prepared broth to a simmer. Scatter 6 g grated cheese over each crepe and roll it without squeezing. Put two rolls into each warm bowl.Bring the prepared broth to a simmer. Scatter 6 g grated cheese over each crepe and roll it without squeezing. Put two rolls into each warm bowl.
Pour 250 ml hot broth into each bowl, finish with the remaining grated cheese and serve immediately.Pour 1 cup hot broth into each bowl, finish with the remaining grated cheese and serve immediately.