As I had pancakes on the brain for our #SundayFunday Candelmas event, I decided to make one of my favorite savory pancakes for dinner on evening.
If you are unfamiliar with Candlemas, read my Strawberry Japanese Soufflé Pancakes post.
Known as Scrippelle 'mbusse in the local Abruzzese dialect, crespelle in brodo are crêpes doused with brodo (broth) and dusted with plenty of grated cheese. You can make the stock ahead of time; but I used the chicken carcasses from our previous night's dinner and simmered it all day before serving this!
Ingredients
makes 20
Brodo (Chicken Stock)
chicken bones or chicken carcass
1 organic carrot, cut into large chunks
2 to 3 stalks organic celery, cut into large chunks
1 organic onion, peeled and quartered
2 bay leaves
2 to 3 sprigs fresh thyme
Scrippelle (Crêpes)
3 cups flour
6 eggs
4 cups organic whole milk
also needed: butter for cooking
Serving
Grana Padano or Parmigiano Reggiano, freshly grated (I used the latter)
Procedure
Brodo (Chicken Stock)
Put all the ingredients for the stock into a large pot. Pour in enough water to cover the ingredients by, at least 3". Bring to the boil. Cover and simmer very gently for at least 4 hours; you can simmer for longer if needed. Before serving, strain the stock and keep warm.
Scrippelle (Crêpes)
Whisk all of the ingredients together until lump-free. Let sit for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.
Cook until the crêpes is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 20 crêpes with the quantities listed.
Serving
Place crêpe in a shallow bowl.
Dust each crepe with a generous sprinkling of grated cheese, then roll it up. Pour the brodo over the top.
Grate more cheese over the top! And enjoy. Pronto al tavolo!
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