![\"Screpelle](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2013\/01\/Screpelle-mbusse-640x497-1572_1049.jpg\")
<\/a><\/p>\n
<\/p>\n
Abruzzesi have a predilection for crepes. They appeared in our region around 1798, during the French occupation, and have remained part of our cuisine ever since. Crepes, called screpelle or scripelle, turn up in scrumptious timballi (timbales), as wrappers (instead of pasta) in cannelloni, and folded around dessert mousses and souffles.<\/p>\n
Food and Memories of Abruzzo<\/em> by Anna Teresa Callen<\/p>\n<\/div>\n Some things just say Abruzzo, and this is one of them – light crespelle, filled with a combination of Parmigiano and Pecorino cheeses, rolled and set in a bowl of chicken broth. There are a lot of happy accidents in the world of food and beverages. There’s puff pastry where the chef forgot the butter and added it at the last moment, and voila, my favorite pastry was born. Or the Negroni sbagliato<\/a> born of barman Mirko Stocchetto’s mixing error – the Milanese barman added Prosecco instead of gin while building his patron’s Negroni. Thank the God of Drink for that one.<\/p>\n And then there’s Screpelle ‘mbusse (Screpelle imbusse). From Teramo comes the story that Enrico dei Castorano was preparing crespelle when quite by accident, they fell into some nearby broth. Not knowing what to do, but well aware there was no retrieving the crespelle from their watery landing spot, he made the best of a bad situation. He served them as they were and “Screpelle \u2018mbusse” was invented. This is simple food, simply elegant and simply perfect for cold weather.<\/p>\n Capon<\/a> broth, with its rich flavor, is traditional, but when was the last time you saw a capon for sale in your neighborhood supermarket? Brodo di pollo works beautifully here. Its lightness and delicacy suit the tender crepes. If you don’t have a brodo recipe of your own, click here<\/a> for mine.<\/p>\n Additionally, many cooks call for Pecorino only. That makes sense given that Abruzzo is sheep territory, but truthfully although I enjoy Pecorino, I prefer this dish with a combination of Parmigiano and Pecorino. Use what you like. And don’t be put off by making crespelle. They are surprisingly easy.<\/p>\n I call for an 8 inch fry pan to make the crespelle, but feel free to use what ever size you wish. Keep in mind that you want to be able to submerge the crepes in broth – so check out the size of your bowl when deciding what size crespelle to make. For larger crespelle you may wish to adjust the cheese upwards. This crespelle recipe makes 12-14 crespelle, 8 inches in diameter. Count on 2 to 3 crespelle per serving.<\/p>\n
<\/p>\n
<\/p>\n<\/a><\/p>\n
<\/p>\n
<\/p>\n