The Chew: Mario Batali Scripelle Recipe

The Chew: Scripelle

We all know and love crepes as a breakfast or even dessert idea, but what about in a soup? It sounds totally bizarre, right? Not so fast! As the hosts of The Chew were sharing their favorite elegant yet simple meals, Mario Batali had just the dish to share! His Scripelle is essentially a hearty broth with sliced crepes that stand in as noodles, but both looking at the dish and tasting it, you’ll feel like it’s so much more than that!

To get this tasty recipe, click next page.

The Chew: Scripelle Recipe Ingredients

• 1/2 C milk
• 1/4 C chives – chopped
• 1/4 tsp grated nutmeg + more to garnish
• olive oil – to grease
• 1 1/2 C chicken broth – warmed
• 5 large eggs
• 1 bunch parsley – finely chopped + more to garnish
• 1/2 C Parmigiano-Reggiano + 3/4 C
• 1/4 C all-purpose flour
• butter – to grease
• 1 1/2 C chicken broth – warmed

The Chew: Scripelle Recipe Directions

1. In a large bowl, add the milk, eggs, chives, parsley, 2 tbsp Parmigiano-Reggiano, and nutmeg, then whisk until combined
2. Slowly add the flour to make a runny batter
3. Season with salt, then chill in the fridge for 30 minutes
4. In a large non-stick saute pan over medium-high heat, add 2 tsp olive oil and 1 tbsp butter, then let it melt
5. Add 1/3 C crepe batter to the pan and swirl to make a thin layer
6. Cook for 1-2 minutes per side, then repeat with the rest of the batter

To Serve:

1. Cut the crepes into thin strips then divide the crepes among the bowls and sprinkle with the rest of the cheese
2. Ladle the stock over the crepes
3. Garnish with grated nutmeg and chopped parsley