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1
Whisk the eggs with the sifted flour and salt, then add water gradually, whisking until the batter is smooth and markedly thinner than a standard crêpe batter — it should pour like very thin cream and coat the back of a spoon only faintly. The batter is ready when it flows without the slightest resistance.
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2
Heat a small pan — 18–20 cm — over high heat until it is very hot. Add no fat. Pour in just enough batter to coat the base thinly; tilt immediately to spread it as far as it will go. Cook until the surface is fully set, the edges lift cleanly, and the underside is pale gold with faint colour at the edges. This is the step on which the dish lives or dies: a scrippella too thick will never absorb the broth evenly, and a crêpe rolled cold will crack and lose all structure in the bowl — it must leave the pan thin, cooked through, and be rolled the instant it is lifted.
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3
Remove the scrippella from the pan while still hot. Scatter a thin, even layer of grated Pecorino Abruzzese across the surface, then dust lightly with ground cinnamon — the filling must be spare; excess Pecorino makes the roll stiff and impedes broth absorption. Roll immediately into a tight cylinder. Set aside. Repeat until twelve scrippelle are made.
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4
Bring the capon broth to a full, rolling simmer. Place three rolled scrippelle per serving bowl. Ladle the hot broth over them. Leave undisturbed for 5 minutes — the scrippelle will swell visibly as they absorb the broth and become silky throughout. They are ready when plump and yielding to the lightest pressure; they must not be left so long that they begin to dissolve.