Scrippelle with honey and tofu

'Scrippelle' are the Teramo version of the most well-known French crêpes and there are several disputes on the original version of the recipe, between who affirms that French copied an Italian recipe turining it into one of the national dishes and who affirms that the transalpine influence found its way into the proverbially stubborn, also eno-gastronomical, Abruzzi mentality. Whatever, actually crêpes are usually prepared with milk, while scrippelle's main ingredients are eggs, water and flour. The density of the dough and the way it's cooked slightly differ, even if scrippelle are traditionally used in the preparation of baked dishes quite typical of the Italian cuisine, such as cannelloni and pasta al forno with tomato 'sugo' sauce or ricotta cheese and vegetables, while crêpes entered the international cuisine. Starting here a debate on the all French ability to communicate the grandeur and on the proudly prideful modesty of Italian culture won't be a good idea, for the moment let's use the inputs coming from the two impressive eno-gasstronomic European traditions and culture to re-elaborate recipes suitable to the vegetarian diet. 

Water
Flour
Eggs
Tofu
Honey

Provinciali herbs

Prepare a quite liquid batter with eggs, tepid water and flour, stand for at least 20', warm a  nonstick, not too big and especially without bends in the centre, pan, oil a towel and scour, pour with the dipper the batter, spreading with a flat wooden tool,  flip and cook the other scrippelle. Warm  slightly the honey to soften and savour with provinciali herbs  (thyme, lemon balm, peppermint and pennroyal, etc.), thin slice tofu, put in the scrippelle, add the honey and wrap, spinkle with honey and garnish with provinciali herbs flower, serve warm.

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