Scarpelle Recipes

SCARPELLI (DOUGH BOYS)

Steps:

• In a jug, whisk egg, vanilla, sugar and milk.
• Place flour in a bowl.
• Add mixture to flour and mix well.
• Mixture should be of a cake consistency.
• Add more milk or flour to make the consistency right.
• Leave mixture for 30 minutes to rise.
• In a non stick pan, over low heat, place a quantity of olive oil to enable shallow frying.
• Place a tablespoon of mixture per scarpelli in the pan and cook 10 to 12 scarpelli at a time.
• When scarpelli are golden on both sides, remove scarpelli and place on paper towel.
• Sprinkle scarpelli with sugar and eat warm.
• Tips.
• Keep heat low to moderate as scarpelli will burn and not cook thoroughly if heat is too high.
• Scarpelli are best eaten on the day that they are made.

SCRAPPLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
• Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
• Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

SCARPELLE RECIPE

Steps:

• Mix all ingredients together except the cheese. Drop batter by spoonfuls on a hot greased small frying pan or crepe pan, spreading thinly. When cakes are bubbly, turn them on the other side. These do not have to be brown. Sprinkle each crepe with the grated cheese and roll tightly. To Serve: Have chicken broth very hot, almost boiling, put the desired amount of crepes in a dish and pour the hot soup over it.

CORNMEAL SCRAPPLE

Steps:

• In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. , To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.