Scrippelle in Brodo

Pancakes in Chicken Broth


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This filling dish is deliciously warming on snowy evenings. Its success rests heavily on using a chicken stock that is really bursting with flavour. This is a classic and very typical recipe from the region of Abruzzo.


  • 4 eggs, beaten
  • 30 ml/2 tbsp milk
  • 45 ml/3 tbsp chopped fresh parsley
  • 75 g/3 oz/1 cup freshly grated Parmesan cheese, plus extra to serve
  • 1.5 ml/¼ tsp sea salt
  • 1.5 ml/¼ tsp freshly grated nutmeg
  • 45 ml/3 tbsp plain/all-purpose flour
  • 1.5 litres/2 ½ pints/6 ¼ cups chicken stock
  • 30 ml/2 tbsp lard or white cooking fat


  1. Put the eggs and milk in a bowl, and add the parsley, 15 ml/1 tbsp of the Parmesan cheese, salt and nutmeg. Beat thoroughly, then gradually beat in the flour.

  2. Dilute the mixture with 30-45 ml/2-3 tbsp cold water to make a batter; it should have a dropping consistency.
  3. Heat the stock to boiling point and keep it simmering. Grease a 20cm/8in frying pan with lard and heat until sizzling hot.
  4. Fry a small amount of the batter in the pan to make a thin pancake. Using a spatula, turn it over and cook the other side. Remove it from the pan and roll it up, then keep it warm while you make the others. Continue until all the batter has been used up.

  5. Arrange two or three rolled pancakes in each person’s bowl and sprinkle generously with the remaining Parmesan cheese. Pour over the stock to cover, Serve immediately, with extra Parmesan, if you like.