Crespelle in brodo

Also known as Scrippelle Mbusse in the local Abruzzese dialect, crespelle in brodo are plain egg crêpes doused with hot stock (brodo) and dusted with plenty of grated cheese. The origin of this dish is uncertain, but it’s likely the result of a lucky kitchen mishap, in which a few crêpes accidentally flew into a pot of boiling stock. They were served this way thereafter, and enjoyed mostly in the cooler months.

The success of this dish lies primarily in the quality of the stock, which is best made from scratch using good-quality chicken. As for the crêpes, they might seem like a huge hassle, but are in fact surprisingly easy to whip up and cook on a wide skillet.

Both the stock and the crêpes can be prepared in advance and then stored in the fridge for a couple of days, until ready to use. Then, all you need to do is reheat each crêpe in a skillet over a low flame and bring the stock back to a simmer. They’ll be as good as freshly made.