Scrippelle ‘Mbusse (Crepes in Broth)

Makes 6 first-course servings

Scrippelle ‘Mbusse (Crepes in Broth)

from The Glorious Soups and Stews of Italy

Delicate egg crepes are sprinkled with sharp pecorino, rolled up and served with hot broth poured over them. I like to use goat’s milk for the crepe batter because it echoes the flavor of the pecorino (if I had access to sheep’s milk I would use that instead!). Regular cow’s ‘milk is fine, too. You can make the broth ahead of time and freeze it. Same with the crepes. They will keep, tightly wrapped in plastic, in the fridge for a few days, or in the freezer for longer. Just bring them to room temperature before filling and rolling. This recipe can be doubled to serve 12.


  • 3/4 cup unbleached all-purpose flour
  • 4 large eggs
  • 1 cup goat’s milk or whole cow’s milk
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • Pinch of freshly ground black pepper
  • Pinch of freshly grated nutmeg


About 2 tablespoons unsalted butter

2 cups freshly grated pecorino Abruzzese or pecorino romano cheese, plus more for serving

9 to 8 cups Brodo di Carne or your favorite homemade chicken broth

Sift the flour into a medium bowl. In a separate bowl, whisk together the eggs, milk, parsley, salt, pepper and nutmeg. Slowly pour the egg mixture into the flour, whisking all the while to avoid lumps. The batter should be the consistency of thick cream. Cover with plastic wrap and let stand at room temperature for 30 minutes.

In a 9-inch nonstick skillet, melt a little of the butter—just enough to film the bottom of the pan—over medium heat. When the butter is hot, pour in a small ladleful of batter (a scant 1/4 cup) and quickly swirl the pan to coat the bottom with batter, forming a thin pancake. Cook for 30 to 45 seconds, or until just set and barely beginning to brown on the bottom. Using an offset spatula, flip the crepe and cook on the other side for 20 to 30 seconds, or until set. Transfer the crepe to a plate. Continue making crepes until you have used all the batter, making sure to add butter to the pan as needed. Stack the crepes on the plate as you remove them from the pan. You should end up with 12 crepes.

In a large saucepan, bring the broth to a boil over medium-high heat. While the broth is heating, assemble the crepes. Sprinkle 2 to 3 tablespoons of cheese on each crepe and roll it up, cigar-style. As the crepes are rolled, place them, seam side down, in shallow bowls, two per bowl. Ladle the hot broth over the crepes and sprinkle with additional pecorino, if you like. Serve hot.

46 Responses to Scrippelle ‘Mbusse (Crepes in Broth)

  1. anniesingerart August 5, 2013 at 10:21 pm #

    This was my mother’s favorite soup, her best friend used to make it for her in her last years. I well up with affection just hearing about it. Now I’m gonna need to go make some. Thanks for the reminder!

  2. Domenica Marchetti August 6, 2013 at 7:04 am #

    It’s one of my favorites, too. Did your mom happen to come from Abruzzo? It’s such a typical Abruzzsese recipe (specific to the province of Teramo). I imagine how welcome a bowl of this soup would be on a cold and windy day in one of those Abruzzese mountain towns. Cheers and thanks for reading.

    • Filomena Palmer October 22, 2013 at 6:53 pm #

      My grandparents were Abruzzo and my mother loved this recipe also. I still make it and my brother and I make it in her honor. I typically serve the soup followed by baked chicken thighs, hard Italian bread and a big salad then dessert. It is the time of year to make it. My brother saw this and sent it to me. My Mom always said phonetic spelling-scapella busse…..she never saw it in print…but here it is! Thanks so much.

      • Domenica Marchetti October 22, 2013 at 9:37 pm #

        Filomena, thank you for your comment. Your menu sounds perfect ~ my kids love chicken thighs. Thanks for the inspiration.

      • Rick Neumann November 8, 2017 at 7:58 pm #

        Hey Filomena! Ha, you love Nana’s boose just like me snd Lisa! I am making it tonite! Hope u r well.

    • Mary Louise Tucker July 8, 2015 at 10:54 pm #

      Hi Domenica,
      Just passing your recipe to a friend and I see my sister’s comments. Anniesingerart is mi sorella! And our grandparents were from Roseto and Morro d’Oro (TE).


    • steve December 19, 2015 at 7:03 pm #

      Dad came from those mountain towns in Teramo. I grew up on this crepe. Gonna try this right now, wish me luck

      • Domenica Marchetti December 20, 2015 at 8:53 am #

        Good luck, Steve! Please report back and let me know how your ‘scripelle turned out. Cheers, D

  3. Debra Parmegiani February 8, 2014 at 8:53 pm #

    Wow, my nonna used to make this, it was our favorite as well. She was Abruzzese, nearTeramo!

    • Domenica Marchetti February 9, 2014 at 9:22 am #

      Debra, that makes perfect sense, as this recipe is a traditional ‘Teramano’ recipe. I’m glad you found it, and the site. I often post about Abruzzo and its food, as it is my family’s heritage as well. Cheers, D

  4. Fred Hartley December 29, 2014 at 11:13 am #

    My wife’s mother used to make them during the holidays. Then when she passed my wife made them. And now my youngest son. The tradition continues, and what a great bowl of soup. Yum-O!

    • Domenica Marchetti December 29, 2014 at 4:00 pm #

      Fred, how wonderful that your son is carrying on the tradition. Thanks for writing and Happy New Year.

  5. loretta January 26, 2015 at 1:34 pm #

    My Mother was from Tuscany, my Father’s family from Penne in Abruzzo. My Mother always made this scrippelle en brodo for the family. Now I carry on the tradition and my Daughter and Granddaughter will follow in all of our footsteps. What a great meal this is. My nephew has Anthony’s Restaurant in Drexel Hill, PA. This soup is on his menu and my husband, my grandson and myself had this on Saturday night 1/14/2015! Love this soup!

    • Domenica Marchetti January 26, 2015 at 1:40 pm #

      Ciao Loretta, what wonderful food traditions you come from ~ Tuscany and Abruzzo! Have you ever been to Penne? It’s a pretty town perched on a hill. This soup is such perfect winter comfort food, isn’t it? Thank you for letting me know about your nephew’s restaurant. If I get to Drexel Hill, I know I will have a good place to eat for sure. Cheers, D.

    • Julia Rudduck(D'Isidoro) January 11, 2017 at 9:09 am #

      Hi Loretta, can’t believe I found this site. I live in Australia and have done so for the past 32 years. Have been making scrippelle for my family ever since handed down from my Grandmother who was from Abruzzo ( Teramo). Thought this recipe never existed anywhere. Is your nephew from Wayne PA he may have been my neighbour where I grew up and lived. Just curious.

    • Sharon Dezzi January 13, 2018 at 11:49 am #

      Hi Loretta , my husband has family in Drexel Hill, pa. My mother in law’s family were also from Abruzzo….and father in law too. Every year my M.I.L. makes this for New Year’s Day.

  6. Lorraine January 28, 2015 at 12:35 pm #

    How wonderful! Love the comments about family. My mother’s side of the family is from Abbruzzo. We still have family in Teramo. Mom used water instead of milk. Perhaps because my grandmom, (mom’s mother) arrived & lived through the depression, maybe these extras along with the milk also were eliminated: No parsley or nutmeg. We still make it that way for traditional New Year’s dinner. May try your way for non-holiday. Thank you thank you thank you! Proud descendant 🙂

  7. lynne castelline February 5, 2015 at 6:14 pm #

    my dad used to make these; i loved coming home from school and seeing dish on stove w/crespelle’s piled up…..very, very fond memories……i’ve been trying to find a recipe for something we called “cake in the broth.” it was simple a little pieces of spongy (not sweet) cubes of this cake in chicken broth….if anybody knows what i’m talkin bout, please send me a recipe!

    • Domenica Marchetti February 5, 2015 at 7:10 pm #

      Hi Lynn, glad you found the site. I think I can help you. I posted a recipe awhile back for semolina gnocchi in broth. It sounds exactly like what you’re talking about. Here’s a link:

      Let me know if this is what you’re looking for. Cheers!

    • Lorraine February 6, 2015 at 2:59 pm #

      I remember my grandmother made these – delicious for soup and missed! My Aunt Vera and my mom told me they called them “cake-a-zell” meaning something like little cakes. They looked like croutons but were softer and smaller. I will ask my 91-year-old Aunt for the recipe. Thanks for bringing up the memory!

      • Lorraine February 6, 2015 at 3:07 pm #

        I see that Domenica already posted a recipe! (We never used the name “gnocchi” for these. Gnocchi was only the pasta used with with red gravy or alfredo, etc.)

      • Jim Notte December 22, 2017 at 9:08 pm #

        My mother and grandmother were from Teramo. My wife and I have been there many times. We always have scrippelle for Christmas. I make them every year. My family would never let me eat with them if I did not bring at least 100 tubes. Especially the grand children want to eat them before they hit the broth. My family also eat what we call the bread soup. It’s little cubes of bread that have been cooked in an egg batter spinkelled with Perino cheese and using the same broth. Almost, just as good, as it is easy to make for a large family! I too am from the Philly area.

        • Domenica Marchetti December 28, 2017 at 10:22 am #

          HI Jim, thanks for joining the conversation. It seems that crespelle in brodo is a beloved tradition for many of us. How wonderful that the crespelle are a hit with the grandkids, too, insuring that the tradition will continue. Buon Anno!

        • Lorraine Iannello December 28, 2017 at 12:56 pm #

          Oh, Jim, never mind. I see that Domenica lists the recipe under gnocchi semolina. Gnocchi threw me off at first. But this is it. Very happy. Thanks Jim and thanks Domenica.

  8. s February 13, 2015 at 8:54 pm #

    Our family still makes them on special occasions. Only with chicken soup for the broth.
    We make a big stack, roll them and layer them in an shallow pan pour broth over them and place them in the oven for a short time to soften and heat them through.
    Our recipe of egg, cheese, pepper, chopped parsley for the crepe. (only a little salt because of the cheese. Our family is from Ariano

    • Domenica Marchetti February 14, 2015 at 12:24 pm #

      I love the idea of putting them all in a shallow pan with the broth and heating them in the oven. I’ll try that. Thank you for your comment.

  9. Theresa (Placchetti) Zinn November 25, 2015 at 11:27 pm #

    Hi, this recipe is a family tradition, a little Italian twist to our Thanksgiving. My father’s family is from Abbruzzo/Naples, I now live in Naples, FL and carry on the tradition. Our twist is different, we also use water instead of milk, I agree, it was probably because of the depression it was changed… So just flour, eggs, and water and the filing was the parmesan/Romano with cinnamon and a little pepper…. Then we served in hot, fresh turkey broth… It just isn’t Thanksgiving if it doesn’t start out with Scrapelli (we never could get the actual spelling either) hahaha… Happy Thanksgiving !!!

    • Domenica Marchetti November 26, 2015 at 10:47 am #

      What a wonderful tradition, Theresa. I love it. Thank you for sharing and Happy Thanksgiving. I’m not making scrippelle today but I will be making Turkey broth and will make them this weekend. Cheers.

  10. Fran Kauffman April 9, 2016 at 7:17 am #

    My family was from Abruzzo, this is my most favorite Italian food I’ve ever eaten.

    • Domenica Marchetti April 9, 2016 at 9:40 am #

      It’s the best sort of comfort food, isn’t it? Thanks for stopping by. 🙂

  11. Rose. Marucci April 12, 2016 at 7:37 pm #

    My recipe called for two cups of milk, I do 1 1/2 cups milk and 1/2 cup of water which makes the crepes lighter.

    • Domenica Marchetti April 15, 2016 at 10:29 am #

      Thanks for writing Rose, and for your suggestion. I like the idea of lighter crepes in this soup. Cheers, D

  12. Danielle Seward May 17, 2016 at 9:08 pm #

    This is so amazing that my cousin found your site. My mom makes these and I can only assume the recipe was pasted down from her mother or grandmother. But my Grandmom (my Moms Mom) past away this year and her name was Domenica. She will be trilled to see another Domenica is making the same special recipe!

    • Domenica Marchetti May 4, 2017 at 2:07 pm #

      Belated thanks for your comment, Danielle, and belated condolences on the passing of your grandmother. Please give my best to your mom ~ and my namesake. Make sure she teaches you how to make these!

  13. Ron May 4, 2017 at 11:55 am #

    hi Domenica, found your site and had to comment, my name is Ron and live in the area of Toronto Ontario Canada, my mother is from town of Totten (Crognoletto) Teramo, still have a lot of family there. Mom makes the recipe you posted a little thicker than normal and cuts them into
    1/4 inch squares for soup, her normal scrip Elle are eggs flour water a drop of oil and salt and pepper, to grease the pan she uses the fat from a cured prosciutto, this is a no exception rule for her, when mom makes scripelle she always cooks using 3 pans simultaneously, as when she makes them her usual run is anywhere from 150 to 250 per run. did I mention that my mom is
    81 years old, also have an aunt who is 87 that hustles them out like my mom does, between the two I have a steady supply. And I have recently learned how to make them to keep the tradition going. and as for 3 to 4 as a serving, HA, my usual serving is 10 to 12
    thanks and have a great day

    • Domenica Marchetti May 4, 2017 at 2:08 pm #

      Hi Ron, your comment made my day. I have cut scrippelle into thin noodles, but never little squares. What a wonderful idea. I’m going to give it a try. I hope you have video of your mom and aunt manning those pans! Cheers, Domenica

  14. Robin Juliano November 7, 2017 at 3:43 pm #

    Any idea how many calories are in a serving?

    • Domenica Marchetti November 8, 2017 at 2:50 pm #

      Hi Robin, I’m afraid I don’t track that information. I hope it won’t deter you from making them; they are special. Cheers, D

    • Lorraine Iannello November 8, 2017 at 6:43 pm #

      Hi Robin – Good question! I would compare look at a box of pasta shells, similar to the large tubes used for stuffed manicotti for a calorie count on each crepe. Or just look up a calorie count on a crepe. Some use milk, flour, eggs. Some use just water, flour and eggs. Then it depends on how many teaspoons of cheese you add to each crepe. Then how many calories in a your chicken soup, how many ounces of soup you are using. Then add all of those components together, perhaps 6 ounces of broth, plus 3 to 4 crepes, plus 1 or 2 teaspoons of cheese. We eat it only once a year for a special Jan 1 meal and never counted the calories. Hope you enjoy a great bowl.

    • Theresa N Zinn November 9, 2017 at 8:18 am #

      I tracked it in my fitness pal a couple years ago. 98 Cal per serving, 12.2 carb, 3 fat, 5 protein. This was calculated based on 20 servings from a 2 cups flour, 7 eggs, 1chip parm (my family uses water to thin) and the broth was also included. I can’t wait for thanksgiving! ! That’s when I make these. .. Famiglia tradition! !

      • Domenica Marchetti November 9, 2017 at 8:52 am #

        Wow ~ this is so helpful. Thanks for sharing the information, Theresa. And thanks to Robin for bringing up a question I hadn’t considered. Happy Thanksgiving!

  15. Jerry de Michaelis December 13, 2017 at 1:52 pm #

    I’m 72 years old and Scripelles were served as a starter at all holiday meals since my childhood. I continue to make and serve them to the delight of guests. Yes, we originate from a small village within sight of Gran Sasso D’Italia called Castagneto, just outside of Teramo, Abruzzo.

    • Domenica Marchetti December 13, 2017 at 9:03 pm #

      Wonderful, Jerry. I can imagine what a hit they are with your guests. I’m not familiar with Castagneto, but any place that has a view of the Gran Sasso is a special place. Cheers, D

    • Lorraine Iannello December 13, 2017 at 10:09 pm #

      Wow, how beautiful. Love hearing these stories.


  1. Food, Love and Memories ~ Scrippelle ‘Mbusse | With my heart in Abruzzo - July 24, 2014

    […] lives on in a bowl of scrippelle ‘mbusse prepared recently by my husband. He borrowed from Domenica Marchetti’s recipe and the Silver Spoon cook book with the crepes rolled up whole and the broth clear and […]

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