Crespelle in Brodo is a classic Italian comfort dish from Abruzzo. Delicate crespelle (crepes) are filled with plenty of grated Parmigiano Reggiano and served in a rich, nourishing brodo di carne (meat broth). It may sound unusual, but the combination is warm, comforting and utterly delicious.
Crespelle in Brodo is also known locally as Scrippelle ’Mbusse in the Abruzzese dialect. Traditionally served in colder months and during holidays such as Christmas and Easter, the name literally means “wet crepes” — a fitting description for this comforting bowl.
The dish perfectly scratches the itch for something warming and wholesome, like pastina or pasta e fagioli. It’s simple to prepare, especially if you have homemade broth ready in the freezer, and the crepes can be made ahead and kept in the refrigerator for a couple of days.
If you prefer, the same crepes can be used for baked preparations: fill them with spinach and ricotta, cover with béchamel and tomato sauce, and bake for Crepes alla Fiorentina.
Choosing a high-quality broth is essential — it will make or break the dish. See the recipe and tips below and enjoy.
Ingredients
Ingredient notes and substitutions
- Brodo di Carne: traditionally a mixed meat broth is used. You can swap chicken or vegetable broth if preferred. The key is a flavorful, good-quality broth.
- Italian 00 flour: all-purpose flour works fine as an alternative.
Visual walk-through of the recipe
Step-by-step photos are provided to guide you through the process. The full written recipe with tips is in the recipe card below.
- Make the batter: combine milk and eggs, then whisk in the flour gradually until the batter is smooth and free of lumps.
- Cook the crespelle (crepes): heat a large non-stick pan over medium heat, coat with a knob of butter, pour in a ladleful of batter and swirl to form a thin crepe. Cook until the top looks set, flip and cook another 50–60 seconds.
- Fill and serve: you should have about eight crepes. Place 1–2 tablespoons of grated Parmigiano Reggiano on each crepe and roll them up. Arrange two crepes per bowl and ladle hot broth over them just before serving.
More recipes from Abruzzo
Antipasti
Pizza Scima (Abruzzese Flatbread)
Pasta
Italian Lamb Lasagna with Pecorino Bechamel
Fresh Pasta
Homemade Tonnarelli Pasta (Spaghetti alla Chitarra)
Mains
Italian Lamb Ragu (Ragu di Agnello)
If you make this Crespelle in Brodo recipe, please rate it and leave a comment to share how it turned out — feedback is always welcome.
Step By Step Photos Above
Most recipes include photos and practical tips to help you get great results.
Crespelle in Brodo (cheese crepes in broth)
By Emily
Equipment
- large non-stick pan (30cm / 11–12 inches)
Ingredients
- 1 batch brodo di carne (or broth of choice)
- 200 g (1¼ cups) Italian 00 flour (or all-purpose)
- 4 large eggs
- 480 ml (2 cups) whole milk
- 1–2 tablespoons grated Parmigiano Reggiano per crepe (8–16 tbsp total)
- Pinch of salt
- Butter, for greasing
Instructions
- Heat the brodo until it is very hot and ready to serve.
To make the crespelle
- Whisk eggs and milk with a pinch of salt in a bowl. Gradually add the flour and whisk until smooth and lump-free.
- Heat a large pan over medium heat and add a knob of butter, swirling to coat. Add a ladleful of batter and tilt the pan so the batter forms a thin layer.
- Cook until the top looks slightly dry, flip and cook another 50–60 seconds until lightly golden.
- Transfer to a plate and repeat with the remaining batter, adding butter as needed, until you have about 8 crespelle.
Serve
- Sprinkle 1–2 tablespoons of freshly grated Parmigiano Reggiano over each crespella and roll them up.
- Place two crespelle in each bowl and pour 2–3 ladles of hot brodo over them. Serve immediately.
Notes
- Prep in advance: broth keeps up to 3 days in the fridge or 3 months in the freezer. Crepes store in the fridge for 3–4 days.
- Broth options: mixed meat broth, chicken or vegetable broth all work — use a high-quality store-bought option if not making your own.
- Cheese swap: Pecorino Romano can be used instead of Parmigiano Reggiano for a sharper flavour.
Helpful Info for All Recipes
- Extra virgin olive oil is used in most recipes unless noted otherwise.
- When using canned or jarred tomatoes, choose a trusted brand for the best flavour.
- Vegetables are medium-sized unless specified.
- Recipes are developed using a fan (convection) oven where applicable.
Nutrition
Carbohydrates: 45 g |
Protein: 23 g |
Fat: 11 g
Nutrition information is an approximation and should be used as a guide.
Did you try this recipe?
Leave a comment below!