Food: Crespelle in brodo – Crepes in broth

Article about food by Adri Barr Crocetti and photo courtesy l’Italo Americano

It’s Winter. What better way to warm up than with the tender cheese filled crespelle floating in clear chicken broth? Crespelle in brodo, known in Abruzzo as Scriplle ‘mbusse, is a satisfying yet delicate soup that will warm you from the inside out.

From Teramo comes the story that Enrico dei Castorano was preparing crespelle when quite by accident, they fell into some nearby broth. Well aware there was no retrieving the crespelle from their watery landing zone, he served them as they were and this simple yet elegant dish entered the canon of classic Italian cuisine.

Crespelle are surprisingly easy to make. Make what ever size you wish, keeping in mind that you want to be able to submerge the crepes in broth. Check out the diameter of your bowl when deciding what size crespelle to make. For larger crespelle you may wish to adjust the cheese upwards.

This recipe makes 12-14 crespelle, 8 inches in diameter. Count on 2 to 3 crespelle per serving. Richly flavored capon broth is traditional, but brodo di pollo (chicken broth) is a delight, its delicacy complementing the tender cheese-filled crepes. Some cooks call for Pecorino only, I prefer a combination of Parmigiano and Pecorino. Cook’s choice.

Questions? Email me at adri or visit at

Read full article including recipe by Adri Barr Crocetti published by l’Italo Americano on January 9, 2016:

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