Scrippelle Ripiene al Forno
Scrippelle ripiene al forno are delicate Teramo-style crepes rolled around a savoury ricotta and spinach filling, topped with sauce and baked until bubbling.
- Prep
- 35 min
- Cook
- 30 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •20 cm non-stick crêpe pan
- •Mixing bowls
- •Whisk
- •Rectangular baking dish
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 28 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 490 kcal
Instructions
- 1
Whisk the eggs, flour, a pinch of salt and water together in a bowl until you have a smooth, thin batter.
- 2
Rest the batter at room temperature for 20 minutes to allow the flour to hydrate.
- 3
Finely chop the cooked, dry spinach and place it in a large bowl.
- 4
Add the drained ricotta, half the grated pecorino, nutmeg and a pinch of salt to the spinach and mix thoroughly.
- 5
Lightly grease a 20 cm frying pan with olive oil and heat over medium heat.
- 6
Pour a small ladle of batter into the pan, swirling rapidly to form a paper-thin scrippella.
- 7
Cook for about 1 minute until set, flip gently and cook for 30 seconds on the second side.
- 8
Transfer the scrippella to a plate and repeat with the remaining batter to make roughly 8 crepes.
- 9
Spread a spoonful of tomato sauce across the base of your baking dish.
- 10
Place 2 heaped tablespoons of filling along the centre of each scrippella, roll up tightly and lay them seam-side down in the dish.
- 11
Spoon the remaining tomato sauce over the rolls and scatter the rest of the pecorino on top.
- 12
Bake at 190 degrees C for 20 minutes until bubbling and lightly golden at the edges.
Chef's tips
Teramo scrippelle must be as thin as paper, so use water rather than milk in the batter. Make sure the cooked spinach is squeezed completely dry in a clean tea towel before mixing it with the ricotta to prevent a watery filling.
Ingredient substitutions
- Pecorino d'Abruzzo → Parmigiano Reggiano or Pecorino Romano, though the flavour profile will be slightly sharper
- fresh spinach → swiss chard or wild mountain greens, thoroughly drained after cooking
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat covered with foil in an oven preheated to 170 degrees C for 12 to 15 minutes until warmed through.
Common mistakes to avoid
- •Making the scrippelle batter too thick, which results in heavy, rubbery crepes.
- •Leaving moisture in the spinach, causing the filling to leak liquid into the baking dish.
- •Over-saucing the top, which softens the delicate texture of the baked scrippelle.
Serving suggestions
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