Sceppelle mbusse (Scrippelle Soup)- Crepes in Broth

There is nothing more satisfying on a cold winter's day than soup. There are so many options but when you don't have a lot of time Scrippelle is a great go to. This is why this soup gained popularity among my family.  You do not have to make your own chicken broth. You can grab a large can of Cento broth, or a box of College Inn. If you choose a can, doctor up the broth to taste- more garlic powder, pepper etc. Here is our recipe for homemade broth.

Broth

1 package chicken backs

2 carrots

2 stalks celery

1 large onion cut in half

2 cloves garlic smashed

2 tsp salt- may need more, add to taste

1/2 tsp black pepper

1 tsp parsley

1/4 tsp red pepper flakes

water

Place chicken in pot

Add vegetables

Fill pot with water

Add seasoning

Heat over medium/high

Bring to boil

Reduce heat and simmer 2-3 hours

Remove from heat and take out chicken and vegetables

Pour broth through cheese cloth or tight meshed strainer

As broth cools fat will separate and can be skimmed from top if you don't have time, pour through cheese cloth a few times

Crepes

3/4 cup unbleached all-purpose flour4 large eggs1 cup milk 
Locatelli or Parmesan2 tablespoons minced fresh flat-leaf parsley- or dried1/2 teaspoon sea saltPinch of nutmeg

Sift flour in a medium bowlIn another bowl, whisk together the eggs, milk, parsley, salt,and nutmegPour  egg mixture into the flour, whisk to avoid lumpsThe batter should be the consistency of a thick cream

Spray crepe pan or 9" frying pan with butter flavored cooking spray
Heat on medium
When pan is hot ladle 1/4 cup of batter into pan and swirl to coat evenly
While cooking crepes heat broth
Cook crepe 35-40 seconds and then flip to cook another 25 seconds
Lay crepes on wax paper as you remove from pan

Sprinkle each crepe with 2-3 tbsp pf cheese

Roll crepes and lay seam side down in a bowl (2 per bowl)
Ladle hot broth on top and top with extra cheese

Buon Appetito!