Recipe: Crêpes surprise “The Scrippelle”

Buone Feste! :: Season Greetings!
Buone Feste! :: Season Greetings!

On December 25th, Christmas broth is a must-eat dish on the Abruzzo tables. It takes a long time to prepare, it requires many ingredients, but you can make it ahead of time.
Here is Sara’s version of the traditional dish suitable for all occasions, i.e. a classic chicken broth plus her personal version of  “scrippelle mbusse” (drenched pancakes). Bon Appetibilis!

Lunch Box :: Crêpes surprise | Scrippelle 'mbusse by Sara Scutti
Scrippelle ‘mbusse by Sara Scutti

“Scrippelle mbusse” (drenched pancakes) are one of the most refined dishes of the Abruzzo cuisine since they call to our minds French crepes – being eggs, flour and milk their main ingredients. You dust scrippelle with grated cheese, give them the shape of a roll, put them into a soup plate and finally pour hot broth onto them, hence the term “mbusse” (local dialect term for “drenched”).

The ingredients for "Crêpes surprise" | Scrippelle 'mbusse a sorpresa by Sara Scutti
Scrippelle ‘mbusse by Sara Scutti

I prepared the “scrippelle” using a combination of buckwheat and wheat flour, I stuffed them with a filling of ricotta cheese, parmigiano, semi-hard cow milk cheese and a touch of saffron. I shaped them like a small sack and tight it with kitchen twine… and there you are, the delightful bundles are ready for the Holiday parties!

A Tavola con Appetibilis :: Sara Scutti's Crêpes surprise :: Scrippelle 'mbusse a sorpresa

  • Servings: 18 pieces
  • Difficulty: medium
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– 6 eggs
– 300 gr – “00” wheat flour – (i.e. all purpose flour)
– 100 gr – buckwheat flour
– 3 glasses – water or milk (around 450 mL)
– 400 gr – ricotta cheese
– 200 gr – Parmigiano cheese (grated)
– 200 gr – semi-hard cow milk cheese of your preference (grated)
– black pepper
– salt
– 1/2 teaspoon of saffron
– 1 egg white
– 2 L of chicken broth (or beef)

Special cookware

– a 24 cm crepe pan (preferably nonstick)
– kitchen twine


Start prepping your pancakes: take a bowl, crack the eggs, add flours, water and a pinch of salt. Beat until you get a fluid and smooth batter. Let batter sit for about 30 minutes.

Heat the crepe pan and grease it with some butter. Once it’s hot, pour half a ladle of batter, move the pan handle with a circular movement in order to cover evenly the bottom of the pan. Cook for a few minutes, when the edges start lifting, use a spatula to flip it over and cook for a couple of minutes more. Set aside for later.

Prep the stuffing: take a bowl and put ricotta, grated cheeses, salt, black pepper, saffron and an egg white. Mix with a fork to obtain a thick creamy mixture.
Place some of the stuffing in the middle of each crepe (2 spoonfuls should do), gather end points as if it were a little sack and tie it with some kitchen twine. Make a bow.
Put your tiny “sacks” onto a tray and bake it for a few minutes into a preheated oven at 180 °C.


Place 2 “Crêpes surprise ” into a soup plate and pour the hot chicken broth onto them. Serve immediately.