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1
In a large soup pot, bring the stock to a boil, reducing it over a lively flame for 10 minutes before adding the wine and reducing it for 5 minutes more.
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2
Taste the stock, sprinkling it with a bit of sea salt, if necessary.
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3
Cover the broth and let it rest while you make le scrippelle.
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4
Place the flour in a medium bowl.
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5
Combine the milk and water.
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6
With a wire whisk, stir the liquids into the flour, beating constantly to form a smooth batter.
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7
Whisk in the eggs with the salt, again beating constantly and vigorously before beating in 3 tablespoons of the oil.
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8
Cover the batter and permit it to rest for an hour or so in the refrigerator.
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9
Stir the rested batter, thinning it with drops of water or milk should its consistency be thicker than good heavy cream.
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10
Heat a heavy, 6-inch crepe pan over a lively flame.
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11
When the pan is hot, brush its surface with olive oil and ladle or pour in a scant 1/4 cup of batter, tilting, maneuvering, the pan so that its bottom is completely covered.
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12
Cook the scrippelle for 30 to 40 seconds, turning it over gently with your fingers, or a spatula, and cooking the other side for 20 seconds.
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13
Remove the crepe to a holding plate, brush the pan with more oil, pour in the batter, tilt the pan, and while the second scrippelle is cooking, quickly dust the cooked scrippelle with pecorino, rolling it up tightly and setting it aside.
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14
Proceed with the pouring, tilting, cooking, flipping, dusting, and rolling until all the scrippelle are ready.
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15
Now bring the broth to a simmer.
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16
Place two or three or more rolled scrippelle into each soup plate, cutting them in half should they fit better that way.
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17
Ladle over the hot broth and dust the dish generously with pecorino.
