Scrippelle Soup
60 Minutes | Serves 4
1 qt Chicken Broth Homemade or Store Bought
½ cup Fresh Parsley Minced for Topping Soup
130 g All Purpose Flour
1 cup Milk
3 Large Eggs
3 Tbsp Salted Butter
Plus Extra for the Pan Between Crepes
1½ tsp Kosher Salt
1 tsp Granulated Sugar
4 oz Freshly Grated Pecorino Romano Cheese
Combine the flour, sugar, salt, and eggs in a mixing bowl. Melt 3 tablespoons of butter. Add the melted butter and only half the milk to the flour and eggs. Vigorously whisk all ingredients together until smooth. Adding only half the milk will help avoid lumps in the batter. When the batter is smooth, add the second half of milk and whisk to incorporate.
Place a large nonstick pan on medium heat. When heated, place a small block of butter on a fork and glaze the pan. Tilt the pan and pour about ⅓ cup of batter in the pan. This will vary depending on the size of your pan.
Quickly level out the pan and move it around, creating a thin layer in the pan. Let sit for about 1 minute. Use your hands or a spatula to flip the crepe and cook the other side.
The first crepe may not turn out as expected like the first pancake. Use the first and possibly the second crepe to ensure your pan is tempered and stable. Cook all of the crepes before assembling the soup.
For each crepe, add a generous amount of Pecorino Romano cheese and roll the crepe. Cut in half to fit in a soup bowl. Pour some chicken broth on the crepe. If using store bought chicken broth, add seasonings as needed. Top with additional Pecorino Romano cheese and parsley.
If serving a large group, roll up all the crepes and place in all the bowls at the same time. Add the broth to all bowls at the same time and garnish. You could also have guests take two pieces of crepe and ladle on their own broth.
1 qt Chicken Broth Homemade or Store Bought
½ cup Fresh Parsley Minced for Topping Soup
130 g All Purpose Flour
1 cup Milk
3 Large Eggs
3 Tbsp Salted Butter
Plus Extra for the Pan Between Crepes
1½ tsp Kosher Salt
1 tsp Granulated Sugar
4 oz Freshly Grated Pecorino Romano Cheese
Combine the flour, sugar, salt, and eggs in a mixing bowl. Melt 3 tablespoons of butter. Add the melted butter and only half the milk to the flour and eggs. Vigorously whisk all ingredients together until smooth. Adding only half the milk will help avoid lumps in the batter. When the batter is smooth, add the second half of milk and whisk to incorporate.
Place a large nonstick pan on medium heat. When heated, place a small block of butter on a fork and glaze the pan. Tilt the pan and pour about ⅓ cup of batter in the pan. This will vary depending on the size of your pan.
Quickly level out the pan and move it around, creating a thin layer in the pan. Let sit for about 1 minute. Use your hands or a spatula to flip the crepe and cook the other side.
The first crepe may not turn out as expected like the first pancake. Use the first and possibly the second crepe to ensure your pan is tempered and stable. Cook all of the crepes before assembling the soup.
For each crepe, add a generous amount of Pecorino Romano cheese and roll the crepe. Cut in half to fit in a soup bowl. Pour some chicken broth on the crepe. If using store bought chicken broth, add seasonings as needed. Top with additional Pecorino Romano cheese and parsley.
If serving a large group, roll up all the crepes and place in all the bowls at the same time. Add the broth to all bowls at the same time and garnish. You could also have guests take two pieces of crepe and ladle on their own broth.
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