Scrippelle Soup

Tender cheese-filled crepes served in warm chicken broth with parsley and Pecorino Romano.

Ingredients

• Soup and Crepes — 1 qt Chicken Broth Homemade or Store Bought
• Soup and Crepes — ½ cup Fresh Parsley Minced for Topping Soup
• Soup and Crepes — 130 g All Purpose Flour
• Soup and Crepes — 1 cup Milk
• Soup and Crepes — 3 Large Eggs
• Soup and Crepes — 3 Tbsp Salted Butter, Plus Extra for the Pan Between Crepes
• Soup and Crepes — 1½ tsp Kosher Salt
• Soup and Crepes — 1 tsp Granulated Sugar
• Soup and Crepes — 4 oz Freshly Grated Pecorino Romano Cheese

Method

1. MIX THE BATTER: Combine the flour, sugar, salt and eggs in a bowl. Melt the butter and add it with half the milk. Whisk vigorously until smooth, then whisk in the remaining milk.
2. COOK THE CREPES: Heat a large nonstick pan over medium heat and lightly butter it. Add about ⅓ cup batter, adjusting for the pan size, and quickly tilt to make a thin layer. Cook for about 1 minute, flip and cook the other side. Repeat, buttering the pan between crepes.
3. WARM THE BROTH: Heat the chicken broth and adjust its seasoning as needed. Cook all the crepes before assembling the bowls.
4. ASSEMBLE: Sprinkle Pecorino Romano generously over each crepe and roll it up. Cut the rolls in half to fit the bowls. Pour warm broth over them and finish with more cheese and parsley. For a group, assemble all the bowls before adding the broth.