Friday, August 12, 2016

Italian Scrippelle

By: The Food Hunter

One of my favorite treats growing up was my grandmother's scrippelle, a traditional Italian dish saved for special occasions. Thin egg crepes are filled with grated pecorino, rolled tightly cigar style and sliced into ribbons. The sliced scrippelle are served swimming in bowls of homemade chicken soup.

Italian Scrippelle

Makes approximately 26

6 eggs
1 tbsp salt
1 1/4 cup flour
3 cups water
2 cups freshly grated pecorino cheese

Beat eggs good. Add dry ingredients and beat again. Add water to the flour and eggs mixture. It should be foamy on top. Let this sit approximately 5 minutes.

Heat a crepe pan over medium heat. Holding the pan in one hand, spoon in about 1/4 cup of the batter. Rotate the pan to completely so that the bottom is covered with batter. Cook for 35 to 45 seconds or until the edges of the crepe lifts away from the pan when you shake it.

With a spatula, flip the crepe over and cook for another 20 to 30 seconds. The crepe should be very lightly browned on both sides. Transfer the cooked crepe to a plate. Stir mixture before making the next crepe.

Once they have cooled fill with grated pecorino cheese and black pepper. Tightly roll & refrigerate until ready to serve.

Serve with fresh chicken soup.


  1. This sounds delicious! I bet it has amazing texture. I'm going to ask my mom about this. I've never had it!

  2. I love this! I've never heard of it but it sounds amazing!

  3. I have never heard of a scripple! Looks fantastic.

  4. This recipe provides a lot of inspiration. I also had never heard of Scrippelle. It's such a cool idea to use an egg crepe as an alternative to noodles in a soup! I'm now wondering if I can make something like this with crepe recipes using alternative gluten/grain free flours. It would be a wonderful replacement for noodles in a healthy soup. Thanks so much for sharing your heritage and the inspiration!