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.
Makes approximately 26
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.