Broth with Crêpes (Crespelle en Brodo)

Abruzzo, Crepes, Recipe, Italy, Roadtrip

Broth with Crêpes (Crespelle en Brodo)

Parmesan-laced crêpes soak in a pool of deeply-rich bone broth in this recipe from Abruzzo wine-maker Emidio Pepe's wife, Rosa.Romulo Yanes

Abruzzo winemaker Emidio Pepe's wife, Rosa, gave us the recipe for these Italian crêpes; the key to producing their robust, deeply golden-hued broth is taking the time to properly brown the chicken wings and beef bones. The rendered fat develops sucs, or fond, the browned bits of meat left in the pan that increase the broth's flavor. Featured in: The Road to Abruzzo

Find this recipe in our cookbook, SAVEUR: Soups and Stews