I saw a video that included the crepes being cut up to resemble noodles. I already make crepes, so I asked friends what this dish is, and they told me Scrippelle, which is how I found your great article. I'm going to subscribe, and I'm looking forward to making the recipe. I've been making crepes for years, so I'm not worried about the technique.
Glad you found the newsletter, Henry. And yes, you can also slice the crepes into noodles. I published that version in one of my books (Williams-Sonoma Everyday Italian). The Abruzzesi also use crepes instead of pasta to make lasagna, which we call timballo.
Thanks so much, Patsi! I'm excited about this new monthly feature. Lots more to come. For the crepes, yes, you can rewarm them gently, either in a pan or wrapped in foil in the oven, or even wrapped in plastic in the microwave. Just a brief warm up is all they need. In spite of how delicate they are, they are quite resilient. You can make them ahead and either refrigerate or freeze them, well wrapped. Warm as described above. Cheers, and thanks for subscribing.
So looking forward to trying these. Years ago Amelia told me about them, or maybe did a post about it--I’ve always been curious but never tried. I’ve only made the Marcella Hazan crespelle recipe with milk--and make them like manicotti--so this will be a lovely lunch project (and use for some broth in the freezer).
I love cannelloni made with crespelle (there's a recipe in my veg book--stuffed with mushrooms and zucchini, I think). This recipe, though, is really special. Very light and restrained. And yet, great comfort food--especially for those New England winters!
I enjoyed reading this, Domenica! I made scrippelle 'mbusse years ago from Soups and Stews and never felt so connected to my grandfather's village as I did when I made this dish. He came from Mascioni which is the village just below Campotosto (AQ) on the lake. I know he must have grown up on this dish before he left for the US though no one remembers him making it here. I am happy to have the tweak and plan to make this again soon.
Thank you! I didn't realize Campotosto was over the border in L'Aquila province. Well, recipes don't keep the same borders as people, do they. BTW I love the word 'Campotosto' because it reminds me of 'capatosta,' which is what my mom used to call me LOL. I do llove the original recipe from Glorious Soups, and it's great for cannelloni and timballo. But I like this more restrained versioin for scrippelle 'mbusse. xo
4 of my great-grandparents all hailed from Teramo. My grandmother made this dish frequently, and it was delicious. Reading your article reminded me of watching her flip and stack the crepes. Thanks for reminding me of a lovely memory.
I saw a video that included the crepes being cut up to resemble noodles. I already make crepes, so I asked friends what this dish is, and they told me Scrippelle, which is how I found your great article. I'm going to subscribe, and I'm looking forward to making the recipe. I've been making crepes for years, so I'm not worried about the technique.
Glad you found the newsletter, Henry. And yes, you can also slice the crepes into noodles. I published that version in one of my books (Williams-Sonoma Everyday Italian). The Abruzzesi also use crepes instead of pasta to make lasagna, which we call timballo.
Because of this recipe, I’ve subscribed!!
Just wondering if the crepes could be made ahead of time and gently warmed before serving?
Thanks
Thanks so much, Patsi! I'm excited about this new monthly feature. Lots more to come. For the crepes, yes, you can rewarm them gently, either in a pan or wrapped in foil in the oven, or even wrapped in plastic in the microwave. Just a brief warm up is all they need. In spite of how delicate they are, they are quite resilient. You can make them ahead and either refrigerate or freeze them, well wrapped. Warm as described above. Cheers, and thanks for subscribing.
So looking forward to trying these. Years ago Amelia told me about them, or maybe did a post about it--I’ve always been curious but never tried. I’ve only made the Marcella Hazan crespelle recipe with milk--and make them like manicotti--so this will be a lovely lunch project (and use for some broth in the freezer).
I love cannelloni made with crespelle (there's a recipe in my veg book--stuffed with mushrooms and zucchini, I think). This recipe, though, is really special. Very light and restrained. And yet, great comfort food--especially for those New England winters!
Well, that sounds delicious! Im inspired! Grazie, Domenica
Thank you, Micki!
I enjoyed reading this, Domenica! I made scrippelle 'mbusse years ago from Soups and Stews and never felt so connected to my grandfather's village as I did when I made this dish. He came from Mascioni which is the village just below Campotosto (AQ) on the lake. I know he must have grown up on this dish before he left for the US though no one remembers him making it here. I am happy to have the tweak and plan to make this again soon.
Thank you! I didn't realize Campotosto was over the border in L'Aquila province. Well, recipes don't keep the same borders as people, do they. BTW I love the word 'Campotosto' because it reminds me of 'capatosta,' which is what my mom used to call me LOL. I do llove the original recipe from Glorious Soups, and it's great for cannelloni and timballo. But I like this more restrained versioin for scrippelle 'mbusse. xo
Mouthwatering! Love ‘Sunday Extra’ as a new feature, Domenica.
Thanks, Jolene. I'm excited to see where it leads. xo
4 of my great-grandparents all hailed from Teramo. My grandmother made this dish frequently, and it was delicious. Reading your article reminded me of watching her flip and stack the crepes. Thanks for reminding me of a lovely memory.