Scrippelle 'Mbusse — Crepe in Broth

Ingredients

• For the scrippelle batter
• 3 eggs
• 75 g plain flour
• 100 ml water, the batter is slightly thinner than a standard crêpe batter; no milk
• 1 pinch fine salt
• 1 tsp neutral oil, for lightly oiling the pan
• For the filling and finish
• 60 g Pecorino di Fossa or standard Pecorino, finely grated
• For the broth
• 1.5 litres capon or hen broth, long-simmered, passed through a fine-mesh strainer; golden, clear, and well-seasoned; brought to a near-boil for service

Method

1. 1
   Whisk the eggs, flour, salt, and water together into a smooth, lump-free batter that is slightly thinner than a standard crêpe batter. Rest for 15–20 minutes. The batter should coat a spoon in a barely-there film.
2. 2
   Set a pan over moderate heat and wipe it with the barest film of neutral oil. Pour in just enough batter to coat the base in a round of approximately 15 cm. Cook until the surface is set and the edge lifts cleanly — the scrippella must be paper-thin, not omelette-thick. Turn once briefly. Transfer to a board. Repeat with the remaining batter.
3. 3
   While each scrippella is still warm, dust the interior surface evenly with finely grated Pecorino, then roll it tightly into a firm cylinder. This step is where the dish lives or dies: a cold crêpe will tear rather than roll cleanly, and a loose roll will unravel in the broth; work quickly from the pan so the crêpe remains pliable.
4. 4
   Bring the capon or hen broth to a near-boil — it must be near-boiling at the moment of ladling, not merely hot. Taste and adjust seasoning; the broth should be full, clear, and golden. A flat broth produces a flat dish.
5. 5
   Place 3–4 scrippelle cylinders in each warmed bowl. Ladle the boiling broth over them to cover completely. Serve immediately, before the crêpes fully soften — they should be just yielding, not dissolved, retaining a perceptible body against the clear, hot broth.