Recipe: “The Scrippelle” – Savory Crêpes Surprise

On December 25th, the 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 account of her personal version of the traditional dish (suitable for all occasions): a classic chicken broth with the “scrippelle mbusse” – savory stuffed pancakes, drenched in the broth. Buon Appetibilis!

Good things come in small packages

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

“Scrippelle mbusse” are one of the most refined dishes of the Abruzzo cuisine, a reminder of French Crêpes – eggs, flour and milk are their main ingredients.

Traditionally you dust each crêpes with grated cheese, roll them in a sort of sigar shape, place them into a soup plate and finally pour hot broth onto them, hence the term “mbusse” (a local dialect term for “drenched”).

Italian Lunch Box :: The ingredients for Crêpes surprise | Scrippelle 'mbusse a sorpresa by Sara Scutti

Here’s my very personal version of “scrippelle”. I’ve started by using a combination of buckwheat and wheat flour, stuffed them with a mix of ricotta and cheeses, and a touch of saffron. I shaped them like a small sack and tight it with cooking twine… and there you are, the delightful bundles are ready for the Holiday parties!

Recipe: “The Scrippelle”, Savory Crêpes Surprise

Crêpes surprise | Scrippelle 'mbusse by Sara Scutti
  • Author’s Recipe: Sara Scutti
  • Category: Primi, First Course, Soups & Stews
  • Cuisine: Italian, Abruzzo
  • Keywords: scrippelle ‘mbusse, savory crêpes, holiday recipes
  • Servings: 18 crêpes
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 15 minutes
  • Difficulty: Medium


  • 6 eggs
  • 300 g wheat flour, Italian “00” (i.e. all purpose flour)
  • 100 g fine buckwheat flour
  • 3 glasses water or milk (around 450 mL)
  • 400 g ricotta cheese (cow milk)
  • 200 g Parmigiano cheese (grated)
  • 200 g semi-hard cow milk cheese of your preference (grated)
  • salt and black pepper to taste
  • 1/2 teaspoon saffron
  • 1 egg white
  • 2 L chicken broth (or beef, or vegetables)

Special cookware

  • a 24 cm nonstick crêpe pan
  • cooking twine
  • a balloon whisk


Star from pancakes – Take a bowl, crack the eggs, add flours, water and a pinch of salt. Whisk until you get a fluid and smooth batter. Let it sit for about 30 minutes.

Heat the crepe pan and grease it with none or little butter. Once it’s hot, pour enough batter to cover the pan center, while making a circular movement in order to evenly coat the bottom of the pan.

Cook for a few minutes and, when the edges start lifting, use a spatula to flip it over and cook for a couple of more minutes. Set aside for later.

Prep the stuffing – In a bowl place the ricotta with the cheeses, the saffron and an the egg white. Mix with a fork to obtain a thick creamy mixture, season and set aside.

Prep the Scrippelle – Place some of the stuffing in the middle of each crêpe (2 spoonfuls should do), gather end points as if it were a little sack and tie it with some cooking twine. Make a bow.

Place your tiny “sacks” onto a tray and bake it for a few minutes into a preheated oven at 180 °C. Meanwhile heat up the broth.


Place 2 Scrippelle into a soup plate and pour the hot chicken broth. Serve immediately…

Sweet Recipe: Almond & Pistachios Mini Parrozzi

The Parrozzo [par-ròz-zo] according to the Abruzzo native Gabriele D’Annunzio, a famous Italian writer and poet, after testing the chef Luigi D’Amico’s bake: “This new cake is so tasty that looks like saint Cetteo’s craze, as if he put the rich and fertile earth into your oven, and there it slowly changes into the sweetest among any other sweet thing.”

«È tante ‘bbone stu parrozze nove che pare na pazzie de San Ciattè, c’avesse messe a su gran forne tè la terre lavorata da lu bbove, la terre grasse e lustre che se coce e che dovente a poche a poche chiù doce de qualunque cosa doce»

Let’s Sara tell us about her Holiday Bake-off recipes (she has has for us two delightful variations) and Buon Appetibilis!

The Parrozzo is the Christmas cake par excellance in Abruzzo. Its main features are an intense and strong taste, a perfect balance between almonds and chocolate and a subtle citrus aftertaste. The origin of parrozzo is deeply rooted into farmers’ life.

Tradition has it that Abruzzo farmers used to bake a “pan rozzo” (i.e. rough bread roll), a dome-shaped loaf made with corn flour and baked into a brick oven. In 1920 Luigi D’Amico, pastry chef in Pescara, had the brilliant idea of turning it into a sweet cake.

D’Amico was inspired by the colours and the shape of the original “pan rozzo”, so he left untouched its shape and added some eggs to mimick the colour of the corn and he glazed the cake with a coat of chocolate, as to recall the dark and burned crust of the bread. The new – sweet – parrozzo was first tasted by Gabriele D’Annunzio, who praised so much that gave it the name “parrozzo”.

Honestly, I am not keen on almond cakes, so I thought about making some tiny “parrozzi” with their original ingredients and I added something sweet.

Dark chocolate... Holidays Bake Off :: Mini ParrozziWhite chocolate... Holidays Bake Off :: Mini Parrozzi

Here you can find my two recipes for “parrozzetti” (mini parrozzi): the first is made with almonds, pistachios, amaretti cookies and orange zest, glazed with dark chocolate; the second one (coming soon) is made with almonds, red fruits and ratafià (i.e. wild cherry liquor), coated with white chocolate. The outcome is a perfect union of rich perfumes and colours: citrus fruits and mixed berries, sweet almonds and chocolate.

Sweet Recipe: Orange-scented almond and pistachios mini Parrozzi

Dark chocolate... Holidays Bake Off :: Mini Parrozzi
  • Author’s Recipe: Sara Scutti
  • Category: Dessert & Pastry
  • Cuisine: Italian, Abruzzo
  • Keywords: parrozzo, almond cake, dark chocolate, holidays
  • Servings: 20 pieces
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Difficulty: Medium


  • 150 g “semola” durum wheat flour (*)
  • 220 g sugar
  • 6 eggs
  • 75 g raw unpeeled almonds (or almond meal)
  • 75 g raw pistachios (or pistachio meal/flour)
  • 5 amaretti cookies (finely crushed)
  • 3 spoonfuls of evo oil
  • the zest of 1 orange

Chocolate glazing

  • 200 g dark chocolate

(*) The original recipe requires semolina, whose grain is coarser than durum wheat flour, but I prefer the latter.


  1. Finely mince the almonds, then pistachios.
  2. In a bowl, lightly whip egg yolks, add sugar (keep 1 spoonful for egg whites) then the orange zest. Keep whipping until they turn into a soft yellow cream.
  3. In another bowl beat the egg whites with the spoonful of sugar until stiff (beating gently at the beginning).
  4. Fold the egg whites into the yolk-cream using a wooden spoon or spatula, and gently pour the first mixture onto the other, (the purpose of folding is to retain the air you have whipped into the egg whites).
  5. Add the oil, then the almonds and pistachios meal, next amaretti and semola.
  6. Mix just until the batter reaches the ribbon stage consistency.
  7. Butter and dust the mold-tins with little flour, and fill them up to 2 cm from edge.
  8. Bake at 180 °C (pre-heated oven) for about 40 minutes. Let cakes cool before removing them from the tins.
  9. Meanwhile, melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water).
  10. Leave aside to cool slightly before using it to glaze the “mini parrozzi”.


It’s a holiday arrangement on a crystal cake stand with handmade sugar paste decorations made by my twin sister Maria, a “cake designer at heart”.

  • Here are the ingredients... Holidays Bake Off :: Mini Parrozzi
  • Dry ingredients... Holidays Bake Off :: Mini Parrozzi
  • Folding in the magic... Holidays Bake Off :: Mini Parrozzi
  • Semi-candied red fruits... Holidays Bake Off :: Mini Parrozzi
  • That's the mix... Holidays Bake Off :: Mini Parrozzi
  • Oven ready... Holidays Bake Off :: Mini Parrozzi
  • Let them cool... Holidays Bake Off :: Mini Parrozzi
  • Dark chocolate glaze... Holidays Bake Off :: Mini Parrozzi
  • White cake and cherries... Holidays Bake Off :: Mini Parrozzi