Does anyone know the recipe for the scrippelle with hot caramel, citrus, and

I got ingredients from the broadcast, but she gave NO amounts! (except you can see she's starting the crepes with 4 eggs!) I'm still looking! Her recipes are VERY hard to find on-line.
 
It seems to be in her cookbook "Lidia Cooks from the Heart of Italy." Page 321, if memory serves.
 
my amounts may differ from hers
for scrippelle

brush hot pan with butter
mix 4 eggs with 2 cups flour; add light amount to pan

they will cook quickly, brown on one side then flip
you can make these before

for the sauce

butter a sauce pan 2 tbsp
sugar 1/2 cup
lemon juice 1/4 cup
orange juice 1/4 cup
water 1/4 cup
apricot jam (to taste. heaping amount best. 4 tbsp)

let pan come to a simmer

after your scrippelle are done. roll them up and cut into strands

toss the scrippelle strands into apricot sauce.

serve with a little cream on top
 
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