Alyssa and Carla

A blog full of recipes, food, DIY and favorites for lovers of all things fun and delicious.

A Family Tradition: Scrapelle (or Scrippelle ‘Mbusse)

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My grandfather is the son of Italian immigrants. His parents hailed from Naples and Abruzzo, a rugged and poor but beautiful region full of hard-working people. They came to Ohio in the early 1900’s because there was an abundance of jobs on the docks of Lake Erie and in the steel mills. He remembers helping his mother make this traditional dish, scrapelle, for New Year’s Eve and special occasions. It’s always been one of our family’s favorite dishes, and I try to get everyone together to make it whenever I’m in Ohio – holiday or no holiday! We decided to make and serve scrapelle for dinner on Sunday because my brother and his wife were also in town. Family reunions are the perfect reason to dust off the traditional recipes, right?

Except I learned that it’s not ACTUALLY called scripelle, it’s just the way my family has pronounced it for years (my great-grandparents were the last ones to truly speak Italian). The correct name is scripelle ‘mbusse. Oops! It will always be scrapelle to us, so I’m going to keep referencing it that way…

Making Scrapelle from Alyssa and Carla on Vimeo.

Scrapelle isn’t a popular Italian dish, probably because it’s A LOT of work to make! We have so much fun with it, though, listening to Frank Sinatra and Dean Martin while catching up on what’s happening in each other’s lives. My grandpa tells stories about his family and we remember my grandma, who was a wonderful cook and turned out thousands of scrapelle in her lifetime. We get an early start, and fortify ourselves with coffee and bagels with smoked salmon & cream cheese. Several hours later, we have about one hundred delicate, savory crepes rolled with grated Pecorino-Romano and freshly cracked black pepper. We store them in the refrigerator for a day or two, until it’s time to eat them. Then we add hot chicken stock to warm them, and eat the tender crepes off the good china with a spoon.  scrapelle, Italian crepes, from www.alyssaandcarla.com The spongy crepes soak up the chicken stock and soften them. The cheese is salty and rich, with the slightest peppery kick. Our family practically fights over them, and there are rarely any leftovers. For this particular meal, scrapelle was a first course followed by a delicious porchetta (recipe here!), rosemary roasted potatoes, a caprese salad with perfect summer tomatoes, ciabatta bread and plenty of roasted zucchini. It was a decadent, epic meal – perfect for sharing with family.

italian crepes, or scrapelle, from www.alyssaandcarla.com Thanks to Gramps, Uncle Randy, Mom and Ellie for starring in my video. It was shot entirely on my iPhone, so I apologize for the less-than-great video quality in places. But it was too much fun to not capture and share. If you’re dying for the recipe, let me know. Uncle Randy told me I wasn’t allowed to share it because it’s a top-secret family recipe, but I can probably make an exception if you’re really excited to try this dish . . .

You might also like a few of Alyssa’s other family recipes, like Italian Wedding Soup with Abruzzese Parmesan Soup Cubes (and adorable little meatballs!), and Braised Artichokes Stuffed with Breadcrumbs.

Updates! I’ve given a few people the recipe, so I thought I’d add a few notes.  
1. If you make these, be warned that they taste primarily like the cheese that you put in them. So please use good quality Italian cheese (the traditional version is made with Locatelli Pecorino Romano). And make sure the people you’re cooking for really like Pecorino or Parmesan! If they’re not sure, make them try 1 (or HALF of one) before taking too many of these. They’re too much work to make for people to take some and not eat them!
2. We try to make about 5-8 per person, but if you have the time/patience to make more then it might be a good idea. And we have to announce at the beginning of the meal how many each person is allowed to eat, or the fast eaters will blow through 10 without realizing it and the slow eaters will only end up with 3 or 4. Ration them out, people.
3. You can make these ahead of time and freeze them for a few weeks. Just thaw them at room temperature before adding the hot chicken stock.
4. Thank you to commenter Pat, who suggested using low-sodium chicken stock if you aren’t using homemade stock.  Great idea! The cheese is quite salty, so you want to the sodium in the stock to a minimum. 
5. I’ve learned that the proper name for this dish is “scrippelle ‘mbusse”!  Somewhere over the years the name got mixed up and the name was bastardized a bit (like so many Italian-American recipes and names!).  Oh well, they’ll always be “scrapelle” in my family. 🙂

One year ago: raw zucchini “pasta” for a fresh, healthy summer side dish or light lunch.

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Reader Interactions

Comments

  1. Now I’m hungry! Looks great. Wish we could have been there to enjoy the company and food.

  3. WOW. I would love, love, LOVE that recipe!! That looks like the most perfect comfort food ever. I would be so thrilled to be able to make them with my family some upcoming Fall Sunday!! And I love the video!

  5. oh goodness, this photo has been in my pinterest feed for days and I’ve been drooling! Any chance you’re willing to share?

    A recipe fitting for such great family times must be worth it 🙂

  7. I make scrapelle. I learned how to make them from my Italian mother-in-law. My Family loves them. Not very many people have heard of them. Please share your recipe with me. My father- in-law was from Abruzzo. Please share your recipe. Thank you…..Frances DiMarzio

    • Hi Frances, sending it your way now! We’re actually making a big batch tomorrow to feed 20 people on New Year’s Day! Enjoy, and Happy Holidays.

  10. Hi Alyssa,

    We just ate at an Italian restaurant that had scrapelle soup and it was awesome. Would love the recipe so I could make this at home!! Thanks!

    • Hi Stephanie, sending it your way! I hope you like it as much as the restaurant version, and I’d love to hear if it’s very different from what you had. Where is the restaurant?

  11. Not only do these look amazing, it would be so much fun to do with my family. May I have the recipe, please?

  13. Alyssa, I would love to do this recipe for scrapelle. My Mother was born in Calabria. We love to make these old family recipes from Italy. Thank you.

  14. Hi Alyssa,
    My husband’s family is from Abruzzo and we have scrapelle’s every Thanksgiving. I would love to try your recipe.
    Thank You!

  16. I would love to try to make this for my Italian family and Polish wanna be husband. LOL I would love to have this recipe if at all possible. Thank you in advance !!

  17. This is my grandmother’s recipe that was passed on to her kids. My mom is still making them and we love them! I can’t believe I’m seeing your recipe because I never knew anyone that has made these other than my dad’s side of the family. Thanks for sharing! By the way, please share your recipe, I want to show my mom.

    • Hi Mary, that’s so lovely! That’s how we learned to make it too, passed down through the years. I just sent you the recipe and would love to hear how your version is different. Enjoy.

  21. I grew up on these.
    So much so, that we have almost a half dozen crepe irons. We use two at a time, and keep several as backup in case one breaks.
    (Way back, my grandparents used a small frying pan)

    5 per person is an unfair tease. Gotta make 10 or so!
    (I’ve been known to purposefully push past 15, and skip dessert)

    We also battle over the proper eating method. My dad’s side of the family (and I) use a fork … Moms side, uses a spoon. Whenever a guest tries them for the first time, we simply put the bowl on the table, and neglect to recommend a utensil. Then we sit back and wait to see what they grab. Of course, if they look around for assistance, they’ll see each of us using different silverware, so that doesn’t help their dilemma. It’s amusing.

    One thing I recommend – if you aren’t using homemade broth, go with low sodium. Otherwise you have a salt bomb going of in your mouth.

    • Hi Pat, it’s great to hear how other families make the same dish! Is there anything different in your version? I think 10 is a lovely number if it’s your main course, but we usually serve other food with it so we don’t spend an ENTIRE day making scrappelle 😉
      Good call with the low sodium broth, I will add a note about that in the post!
      Thanks for stopping by and for your comment.

      • Well, first thing I see different – don’t use the black pepper (but seeing it added, reminds me of ‘cacio e pepe’ ~ something I’ve yet to master)

        We use specifically ‘Locatelli’ Pecorino Romano … Grated ourselves.

        Our crepe irons are “domed” and you briefly dip them upside down into a shallow bowl … The ones in your video are just the opposite. I never saw that kind before.

        Otherwise, it looks just the same as yours!

  22. These are my absolute favorite. My grandmother use to make these when I was a child. I have been looking for the recipe since her passing 17 years ago, with no success. I would love to have the recipe so I can relive one if my favorite childhood memories of time with my grandmother. Thank you.

    • Hi Michelle, oh my goodness this comment made my week. I know EXACTLY how important food-related memories are with Italian grandmothers, and I’m so happy to be able to help. I just emailed you the recipe, ENJOY!

      • Thank you so much. I will treasure the recipe while reliving some wonderful memories. God bless

  24. I haven’t had this since my Mom passed away 3yrs ago… Still trying to find her recipe. Would love to try yours… looks delicious. My Mom used also make her Lasagna with these…. Please send this recipe if and when you have time. Ty

    • Oh Elaine, I sincerely hope this recipe is just like your mom’s and that you have the loveliest time eating them. Just sent it to you.
      And to make lasagna out of them, WOW! I’ll definitely have to try it some time. Are you related to the other Elaine who left a comment by any chance? It sounds like her family also does a lasagne-type dish.

    • Hi Jeanne, I just sent it to you. Hopefully it’s similar to your mom’s version and you have happy memories while eating the scrapelle. Enjoy.

  26. Recipe for me too?
    ? Please
    My mother Inlaw makes them and would love to surprise her with these
    (She’s 86 🙂

  27. Alyssa we also fill them with ricotta cheese mix covered with tomato sauce and mozzarella cheese and bake them and serve .

    • Wow wow wow, sounds amazing. Do you happen to know another one of our commentors, Elaine Sweeney? It sounds like her mom used to make a similar dish. I MUST try it. 🙂

  28. Oh I love this video! What I would give just to have 5 more minutes with my Gramps!! You are so very lucky!! Alyssa I would love that recipe!! Merry Christmas to you and yours! ❤??

    • Hi Jennifer! I know, I don’t take any of the time we have together for granted. Just sent you the recipe, enjoy! Merry Christmas to you as well.

  29. I just watched your video. How much fun cooking with the family! Please send me your recipe. Thanks so much.

  30. Hi Alyssa. I would love the recipe. At Christmas time my mother and my boyfriend’s mother will be here and we’re going to cook some Italian family recipes. I would love to add scrapelle to the plans. Thanks. Marisa Guarino

  33. This sounds amazing. I would love to make these for my family. Could you please share you recipe with me? Thank you and Happy Thanksgiving!

  34. Wow! I loved watching this. Our family is also from Naples and Abruzzo and Scrapelles are one of our favorites! I do not make them as often as I would like because, as you said, it is a lot of work since you have to make so many. I would love to have your recipe, if you don’t mind. I never really had a true recipe. It’s always been done by consistency. Also, the way I was taught, we mix the eggs with the flour and then add water until it seems right. I see that you add a specific amount of water and then the flour. Thanks so much for sharing your video. I may have to make some tomorrow!

    • Hi Sue! Wow, I LOVE the idea of adding the eggs to flour first. The way we make it, you have to use a mixer or the flour clumps up, but I wonder if your method would eliminate that issue. I’m definitely trying it, thank you for sharing! Sent the recipe your way. Also: we do the texture thing to some degree as well: sometimes we thin the batter or add more flour if the crepes are turning out too thick or aren’t coming together properly. Thanks for your comment, enjoy!

  35. Our family has been making Scrapelle for many years. it was a treat to see this very special dish on line!!

  36. My mother and aunts had always made Scrapelle’s. They were from Abruzzo, also. I would love your recipe to make for my family. Where can I buy a crepe iron like yours?

    • Hi Carol, just sent the recipe. I’d love to hear how it varies from your family’s version! I wish I could tell you where to get the crepe iron, but we’ve been looking everywhere for them as well. They’re ancient, and we haven’t been able to find replacements. I’ll let you know if we can track them down at all!

  39. Would you please send me the recipe for Scrapelle. My mom always made them for special occasions.. Thanks.

  40. Please may I have your recipe, I remember my grandmother making scrapells. I currently make my own version; it is more of a crepe recipe, would love to have the original. Thanks so much. Merry Chirstmas!

    • Hi Lisa, just sent it to you. Warning: the batter is much thinner than a traditional crepe batter, so it may seem strange. You want them to be super thin though, so they are delicate and roll up into thin cigar shapes. Merry Christmas to you, too!

  41. Love the scrapelles! I want to make them for Christmas and surprise my sister. Our Mom who passed 11 tears ago used to make them. Please send me the recipe. Thank you!

        • Hi Jackie, it’s a Proctor Silex but they don’t make them any more 🙁 We haven’t been able to find a good substitute, and we’re replacing them with small nonstick skillets when they stop working.

  42. Hi Alyssa!

    My grandmother used to make scrapelles! This post brought back some fun memories! If you may, would you be willing to share this recipie with me? I’d love to suprise my mom and make them for Sunday dinner.

    Thanks!!

  43. We love scrapelle, but I have never made them. Could you please send me the recipe, I would love to surprise my family with them and introduce them to my grandchildren? I’m positive they will love them too.

  45. We love scrapelles. We only make them on Thanksgiving though. And I only have a basic crepe recipe. I would love to have your recipe. We also use the domed crepe maker, the only problem with it is you can never get to the bottom of whatever you are using for the batter. I’m going to have to look for the one in your video.

    • Hi Maria, just sent you our recipe. In my family’s version of the dish, the batter is a lot thinner than a traditional crepe. The crepe pans we have are ancient and probably on their last legs. If you’re able to find them anywhere, please let me know as we haven’t been able to find a replacement! We also use small nonstick pans on the stovetop, but it doesn’t work QUITE as well.

  49. I wish I could go back in time and watch my grandmother cook again. I loved walking in her house because it smelled heavenly from her cooking. This video put me back to many of my childhood memories. Thank you for putting a smile on my face and joy in my heart….but you made me so hungry Wish I could open my refrig and find the scrapelle right now!!!
    Could you please share your families recipe for scrapelle. I would love to surprise my mom with scrapelle for dinner one day. God bless you and your family.

    • Hi Nikki, what a lovely comment. Thank you, this is exactly why I love to share recipes! It should be in your inbox, and I hope you guys have a wonderful dinner.

  51. Dear Alyssa,My grand-mom made them when I was a child…..I would love to have the recipe if you don’t mind sharing with me…….By the way …Grand-mom was from Naples too..

  52. Hello,

    Too crazy. We eat these every year for Christmas as well. I have never ever heard anyone else knowing about them!! Too funny because we give counts before we start as well!!! They are so delicious!! I would love to have your recipe to compare to our families!!! Im hoping to make this year!! It will be my first time ever!!

    • Hi Jenn, it’s amazing, I had no idea that so many other people made them either! I just sent you the recipe, please enjoy. Also: if you have a lot of mouths to feed then make sure you have help! It can take a long time if you’re doing them all by yourself.

  53. My girlfriend’s family made these once and I was brought a batch. I would love to have the recipe to try my hand at these.
    Thanks for sharing

  58. Thank you for sharing!! Can you please share your recipe-I plan on making for the holiday and have misplaced my recipe!!!

  59. Hi Alyssa can you please send me the recipe of Scrapelle. Would love to turn my big Italian family on to it. Sound delicious.

    • Hi Madeline, just make sure you get some help making it from that big Italian family of yours! It’s a lot of work! 🙂 Just sent it.

  60. I would love the recipe. My husbands Aunt Millie made scrapelle and unfortunately passed away before sharing the recipe with me. No one else in the family had any interest in making them but they all loved eating them. I think it’s because of all the work they are and how and Millie used to curse about making them. ? I have searched for a recipe but nothing I found came close. So if you could share your’s I would greatly appreciate it. Thank you so much for your video, it made us laugh.

    • Hi Danielle, thank you for the lovely comment! I think you’ll side with Aunt Millie when you make them yourself. I really hope these are similar to hers. Just sent you the recipe 🙂

  61. Would love to have the recipe for Scrapelle. My grandparents were from Abruzzi also. This is very similar to the way we make our manicotti crepes.
    Thanks
    Natalie

  63. Would love to have the recipe…something to add to my escarole soup and “bread soup” for the holidays!

    • Hi Diana, just sent it to you. At least one other reader mentioned that their family added them to escarole soup as well; sounds like a fantastic idea!

  64. I would LOVE the specifics to your family secret recipe for scrapelles!! Anyone in my family that would knew how to make this is simply enjoying them in a better place now. So it is something I would truly appreciate! Also would you use same recipe for homemade manicotti??

    Thank you!

    • Hi Marie, I really hope this recipe is similar to what your family used to make!
      Manicotti is traditionally made with pasta sheets, but some of the other commenters have indicated that their families made a dish really similar. They would stuff the scrapelle from this recipe with a ricotta mixture, then layer them in the baking dish with a tomato sauce and mozzarella. Sort of a cross between lasagne and manicotta (which sounds glorious to me).

  65. This looks great, very similar to the fried macaroni my grandmother made when we were young. Would love to have the recipe.
    Thanks!

  66. Please may I have your recipe? I am so excited to try an Italian dish that I have never heard of before! My only concern is being able to find these cheeses here in Mexico. Are there any suggestions for other cheeses to use without killing the dish?

    • Hi Marilyn, I’m no stranger to trying to find substitutes for dishes (I live in Tokyo). If you can’t find Pecorino Romano or Parmigiano, I think your next best bet is cotija anejo. I’ve never tried it before though (and I can’t find cotija in Japan, lol), so I can’t say how authentic it will taste. Good luck!

  67. We live near Phila. and there is a great Italian Restaurant that makes these. My husband was born in Italy but his Mom passed away many years ago so I never was able to get the recipe.
    Can you please share with me? I would love to surprise my husband with them!

  68. My grandmother taught us how to make everything Italian, but this recipe is one that was missed somehow. She is from Milan, so maybe that explains it. Since we love all cheese dishes — especially anything with locatelli — I would love to have the recipe for our Christmas get-together!!! They look amazing.

    • Hi Linda, just sent it to you. From what I can tell, it’s a dish that’s pretty specific to Abruzzo (and sometimes you can find it in Rome). I hope you and your family enjoy it!

  70. My family has been making them for years. I can remember my grandmother hitting our hands when we tried to steal them hot off the pan. She’s always caved in and let us each have one anyway. Would love to compare your recipe to my grandmothers. Thanks for bringing back some great memories!

  71. This looks amazing! I’m hoping to get my picky daughter to try this because she LOVES Locatelli Pecorino Romano and chicken broth (not necessarily together). I’d love the recipe when you have a chance. I’m 100% sure that hubby and I will love it. Thanks for sharing and for the additional dinner ideas! PS We had that casserole dish pattern when I was growing up!

    • Hi Michele, just sent it. I hope your daughter loves them! Thank you so much for commenting and stopping by.
      p.s. The cornflower dish was my grandma’s 😉

  72. Hi. Could I pretty please have the recipe. My family would love them. It would be a great project for my daughter and myself. We love cooking together and would love the chance to make them.

  73. Hi Alyssa, just saw this and would love to have your Scrapelle recipe. My husband’s mother used to make these and he and I made them often, prior to his death. We always had them with the chicken broth and loved it. I have my mother in law’s recipe but would love to see yours. My hubby also used to make some with cinnamon sugar inside and out. He said his mom ,made them for dessert. Thank you so much. Also if you could include your broth/soup recipe I would appreciate it. Again, thank you and I will make sure to visit your site again soon to see what other treasures you share.

    • Hi Diane, just sent it to you.
      You asked about the stock: It’s kind of sad, but we usually use store-bought low-sodium chicken stock now (Swanson’s). My grandma used to make her own stock (chicken, carrots, celery, onion, peppercorns, and bay simmered together for hours in water to make her stock, season with salt once it’s done) but no one usually has the time to do it any more. The parmesan cheese and pepper in the scrapelle flavor the broth quite a bit, so it’s easy to hide store-bought stock!
      The cinnamon sugar ones sound so interesting! Thank you for sharing and for commenting.

  75. My father made Scrapelle and taught my mother
    .i would love to have your recipe to compare. It is our family’s favorite dish

  78. My wife just saw this and wants me to make it for her. Can I please have your recipe so I can surprise her?

  80. My grandmother made scrippelle when I was a kid. Would love to try to make them gluten free for my family to enjoy as much as I did. Can I have a copy of your recipe please. It looks like my grandmothers. Very simple. Thanks

    • Hi Elisa, just sent it. I’ve never tried to make them gluten free, let me know how it works! I’d love to hear what kind of flour you used as well. 🙂

  82. Wonderful article! My gram also made these every holiday for us. She passed away last year so this year I’ve decided to cook Christmas dinner. Could you also share the recipe with me? My entire family would be so grateful. Thank you!

  83. Hi Alyssa! I would love the recipe. Both my grandmothers made these. Absolutely love them. We don’t have their original recipes. Yours really look like ours! Would love to try and make them! Thanks! Debbie Tini- O’Donnell

  84. This sounds delicious, I would love the recipe! I come from a big Italian family but this is not something we have ever made. I’d love to make it for my parents and grandparents.

  85. Hi Alyssa! My grandfather made this soup my whole life. He never wrote the recipe but I managed to come close since he past away. I’d love it if you could share yours so I would have measurements. Thanks!!

    • Hi Brenda, I just sent it. I hope it helps! The measurements are really just starting points, as every batch will require slightly different amounts of flour and water. It’s kind of a trial-and-error thing until you like the way the crepes turn out…Good luck!

  87. Hi Alyssa, I’m from an Italian family and my mother, god rest her soul always made these for the holidays. Thanksgiving would be the wedding soup and Christmas would be the scrapelle. I sure do miss those days. I come from a family of 10 siblings and some of us know how to make them. They do make them the same way. I’m of course one of the youngest and I’m not sure how to do them. When I did make them I just did it all by eye. My mom would use fatback on the pan first, I do remember that. Can you please share your recipe with me. I would love to make them for my family as a new tradition for Christmas. I have 5 children of my own and would love to start this with them. We do, do the wedding soup at Thanksgiving and my children and 2 Grand babies look forward to it every year. Thank you so much in advance for you and your family sharing this with everyone. When I ask people about them, they look at me like what are you talking about, cause they never heard of it before… I hope you get this so I can practice making them for my family!!!

    • Hi Anna,
      Thank you so much for your comment, I’ve sent the recipe to your email address.
      We really didn’t know anyone else who had even heard of scrapelle until I published this blog post! It’s so great to hear everyone’s memories associated with this dish, and I hope that your family appreciates them as much as your wedding soup and that they become a part of your holiday traditions.
      Happy New Year!
      Alyssa

  88. I would love to have the recipe for the Scapelles

    I remember these as a child, having it on special occasions.

    Thank you

    • Hi Gabriela, just sent the recipe. I hope they remind you of your childhood! Let me know if they’re different, I love to learn about how different families add their own twists to traditional dishes.

    • Hi Alyssa,

      Thank you for the recipe.

      It looks the same as ours but we put cinnamon with the cheese instead of pepper.

      Thank you.

  92. I haven’t had these in over 30 years. My Grandmom made them and I never got the recipe. I would be thrilled if you are able to share your recipe. Thank you for writing about these: brought back so many happy memories.

  93. Hi Alyssa!
    Looks exactly like the scrapelle my grandmother used to make. If you are still giving out the recipe, I would love it! Thanks!
    Robyn

  95. Hi Alyssa
    Could you please send me the recipe for making the Italian Scrapelles ? I would appreciate it, my mother-in law also came from Calabria Italy. Thank you , angie

    • Hi Angie! Just sent it 🙂 Is it a dish you’re familiar with from Calabria? This came from my Abruzzese family, so I’m not sure if your Mother-in-Law will be familiar with it?

      • Angie, the email bounced back, can you resend your email? You can either reply to this comment or send it to alyssaandcarla[at]gmail[dot]com. Thank you!

  97. My father was born in Abruzzo, on the coast. Such a gorgeous place! Would love to have this recipe because I remember my grandmother making them. I make crespelli for manicotti but have never made these.
    Loved the video! Nothing more fun than a bunch of Italians cooking together!!

  98. My husband’s Grandmother use to make these every year for New Year’s…they are delicious. We don’t have the recipe. Will you share yours? Thank you in advance.
    PS My husband, as a child, called them “skip to the buses” 🙂

  99. I would love to have your recipe. My husband used to make scrapelles all the time quite a few years ago. My kids love them and my oldest son asks all the time for my husband to make them again. We have lost the recipe and the friend that we originally had gotten it from we have lost touch with. If you could please share your recipe it would be greatly appreciated.

  103. Hello Alyssa

    May I please have a copy of the Scappelle recipe, sounds like a great dish.

    Thank you
    George

  104. Alyssa,
    Would love to have the recipe. My parents parents are Abruzzi. Mom used to make these all the time. Since she passed away
    I’ve only had them once. I would love to make them this year for Christmas. I think I remember but it would be good to see the recipe so I can be sure. I also remember mom rubbing the frying pan with fat back for flavor. The one time I had them in a restaraunt, the cost was $9 and you only get 3! So labor intensive but sooooo delicious.
    Jan from PA

  105. My Grandfather from the mountains outside LA Guardia made these once back in the 60s for us. I never knew what they were. Please email the recipe!

  108. My grandparents were from the Abruzzo region also and we make the same recipe! The only difference I see is that we put the pepper in the batter and you put it in the cheese filling (got to try it your way!). I’m so glad I can get the Locatelli bc any other cheeses just does not taste right. Without the Locatelli you don’t have Screpelles. Our recipe is: sift 3 cups of flour beat 6 room temperature eggs, 2 cups of water and black pepper to your tastes, mix until smooth then drain into another bowl. Use fatback for the grease for the pan. Generous amounts of grated Locittelli cheese for the center and on top the completed rolled ones. Keep stirring the mixture vigorously each time before you take out a scoop to put in the pan.

    • How interesting to add the pepper to the batter! I’ll have to try that some time. I know, Locatelli is so amazing. I had to use pecorino romano when we lived in Japan, and it was a decent substitute (but not the same!).

  111. Hi! I would love this recipe! My husband had these growing up every Christmas and I would love to be able to make them!

  112. Hello! The scrappelles look delicious! I remember my mother-in-law making them every Easter. Would you please send me the recipe? I would love to make these for my family. Thanks and have a wonderful holiday.

  115. Hello Alyssa, I learned how to make these from my Italian mother-in-law 45 years ago. My father- in- lawwas from Abruzzi . We have these at holidays and rotate with wedding soup another holiday. We absolutely love them. Would you ,please , share your recipe. I would like to compare with mine. Another thing I would like to know is where can I get the little electric skillet I see in the video to make the scrip pelts.? Thank you and God Bless

  116. My dad was from Abruzzi. I never had these as a child, but would love to try them. I would love the recipe!!

  117. This dish takes me back to my childhood & all the lovely meals my mom used to make. Would you mind passing along your recipe! Thank you!

  118. Please please share the recipe with me. My grandmother used to make these. She didn’t have recipes she just made them. My mom was the baby of my grandmother’s children so she never learned how to make them. My mom depended on her sisters who are all now up in their 90’s or have passed away with the recipe. Explain to your family how important it is to keep our Italian traditions going. Authentic Italian food that we were raised with is hard to find. Even if you find an Italian restaurant that make scrapelles they tend to be mushy because they keep them in the soup too long or they are so skimpy with the scrapelles you can bearly get the full taste of them. Beg them for me. Thank you

    • Hi Celia! I completely agree with you. And there’s nothing like homemade scrapelle. I just sent you the recipe, and I REALLY hope they’re similar to your grandmother’s. Enjoy!

  119. These look amazing – brings back so many wonderful memories. Would love the recipe. Thanks for sharing!