This is the Abruzzese term for crespelle, or crepes. There are many variations of scrippelle: stuffed with cheese and served with sauce; layered with scamorza cheese and ragù in a pastry crust for a rich timballo; and stuffed with Pecorino or Parmigiano Reggiano, then served in a rich chicken broth (these are called scrippelle 'mbusse).