Scrippelle 'Mbusse

Ingredients

• 150g plain flour
• 4 eggs
• 250ml water
• Pinch of salt
• 120g grated aged pecorino
• 1.5 litres well-flavoured chicken or beef broth
• 1 tbsp olive oil, for the pan
• Grating of nutmeg
• Black pepper

Before you cook

• Whisk the eggs with a pinch of salt.
• Whisk in the flour a spoonful at a time until the batter is smooth.
• Whisk in the water in a thin stream until the batter is thin and runny.
• Rest the batter in the fridge for 30 minutes.

Steps

1. Bring the broth to a bare simmer and keep it hot.
2. Wipe an 18cm non-stick pan with oil and set it over a medium heat.
3. Pour in a small ladle of batter and swirl the pan to coat the base thinly.
4. Cook the scrippella for about 40 seconds, until the surface looks dry and lacy.
5. Flip it and give it 15 seconds on the second side.
6. Slide it onto a plate and cook the rest, until you have around sixteen thin crepes.
7. Sprinkle a heaped teaspoon of grated pecorino across the middle of one crepe.
8. Roll it up loosely into a cigar.
9. Fill and roll the remaining crepes the same way.
10. Arrange four rolls in each warm soup plate, curving them slightly.
11. Ladle the boiling broth over them until they are almost covered.
12. Grate a little nutmeg over the top and add the last of the pecorino.
13. Serve straight away, while the rolls still have some bite.