Crespelle in Brodo (cheese crepes in broth)
Crespelle in Brodo is an incredible Italian comfort food dish from Abruzzo. Crespelle (crepes) are filled with lots of Parmigiano Reggiano and served in a flavourful and nourishing brodo di carne (meat broth). It might seem like an odd combination but it's a must-try when you want something nourishing, cosy and comforting!
Servings: 4 - 6 servings
Equipment
- large non-stick pan (30cm/11-12 inches)
Ingredients
- 1 batch brodo di carne (or broth of choice)
- 200 g (1 and ¼ cups) Italian 00 flour (can also use all-purpose flour)
- 4 large eggs
- 480 ml (2 cups) whole milk
- 1-2 tablespoons grated Parmigiano Reggiano per crepe (8-16 tablespoons total)
- Pinch of salt
- Butter for greasing
Instructions
- Heat up your brodo so it’s nice and hot.
To make the crespelle
- Add the eggs and milk to a mixing bowl with a pinch of salt and whisk together. Gradually add the flour and whisk it until there are no lumps.
- Heat a large pan on a medium heat. Add a knob of butter and swirl it to coat the pan. Add 1 ladleful of crespelle batter to the pan swirling it around quickly so it coats the pan in a thin layer.
- Cook until the uncooked side on top looks slightly dry. Flip the crepe over and cook for another 50-60 seconds until golden on the other side.
- Transfer to a plate and repeat with the remaining batter until you have 8 crespelle in total. You’ll need to add more butter each time.
Serve
- Sprinkle 1-2 tablespoons of freshly grated Parmigiano Reggiano over each crespelle and roll them up.
- Lay two crespelle in one bowl and pour over 2-3 ladles of hot brodo, repeat with the remaining crespelle and brodo and serve.
Notes
- Prep in advance - you can prep the broth and crepes in advance. The broth will keep for up to 3 days in the fridge or 3 months in the freezer. The crepes can be stored in the fridge for 3-4 days.
- What broth to use - you can use a mixed meat broth (like our recipe), chicken broth or vegetable if you prefer. If you're not using homemade make sure it's high quality.
- Cheese - instead of Parmigiano Reggiano you could use Pecorino Romano.
Nutrition
Calories: 374kcal | Carbohydrates: 45g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 736mg | Potassium: 816mg | Fiber: 1g | Sugar: 6g | Vitamin A: 516IU | Calcium: 303mg | Iron: 3mg
