Crespelle in Brodo (cheese crepes in broth)
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 - 6 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Italian
Crespelle in Brodo (cheese crepes in broth)
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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!
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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 Information
Show Details
Calories
374kcal
(19%)
Carbohydrates
45g
(15%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
185mg
(62%)
Sodium
736mg
(31%)
Potassium
816mg
(23%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
516IU
(10%)
Calcium
303mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 185mg | 62% |
| Sodium | 736mg | 31% |
| Potassium | 816mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 516IU | 10% |
| Calcium | 303mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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