Today we are making Eggless Abruzzese Scrippelletti and without yeast. An ancient and simple yet delicious dish that I hope you will try with me!
Important note: Scrippelletti are NOT THE SAME as Teramo’s scrippelle. Both are Abruzzese specialties, more famous in the province of Teramo, but they are different.
The Teramo’s scrippelle are used to make the famous scrippelle ‘mbusse or the timballo and are made with a batter based on water, flour, and eggs.
The Teramo scrippelletti, also known as rivotiche or ribalte between Chieti and Pescara, are made without eggs, only with water and flour.
They seem like flatbreads but are not! Similar to crepes but lighter. They are “savory pancakes” made with a batter of water and flour, without eggs. Once considered the poor man’s bread.
They were served as an afternoon snack, to “kill hunger“! In dialect, they are also called “li mazzafame“. Or they were brought to the table for dinner, as a side to other dishes.
We can enjoy scrippelletti instead of bread. Or fill them with various cold cuts and cheeses. My paternal grandmother used to make a frittata, cut it into squares, and serve it inside the piping hot scrippelletti. They thus became a simple and irresistible complete meal!
Only two ingredients are needed to make scrippelletti. If instead of salt we season them with sugar, they become delicious sweet pancakes!
This ancient dish is also suitable for vegans and lactose intolerant. For celiacs, I recommend trying the version with gluten-free buckwheat flour without eggs or milk.
Let’s see together how to make them with step-by-step photos and be sure to read to the end because a small gift from me awaits you ❤️
If you like discovering dishes from other traditions, try these, all Abruzzese!
Sweet Teramo Pizza
Easter Pizza with step-by-step photos
Fried Cheese
Bocconotti
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: about 10-15
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups All-purpose flour (or cake flour)
- 1 3/4 cups Water (about double the weight of the flour)
- 1 pinch Salt
- as needed olive oil (to grease the pan)
Tools
- Bowl
- Hand Whisk
- Sieve
- Ladle
- Crepe Pan
Preparation
I should mention that, like all ancient recipes, this one is based on the famous “as needed”!
Starting from the fact that the variable amount is water, we can keep in mind that the latter should be about double the weight of the flour.
For instance, 100 g of flour + 200 g of water, 300 g of flour + 600 g of water, and so on.
By mixing water and flour, you should obtain a VERY FLUID, almost liquid batter.
Only this way will you be able to make it flow on the walls of the pan to spread it well.
The weight of the water varies based on the flour used.
You can prepare the scrippelletti with all-purpose or cake flour, whole grain, or buckwheat flour.
By varying the flours, the weight of the water could increase further.
Just adjust by eye knowing that you can always “adjust” the batter in case of mistakes!
In fact, if it comes out too liquid just add a tablespoon of flour.
If it is too dense, just pour a little more water.
It’s easier done than said, trust me, you won’t regret it!
With 1 3/4 cups of flour and 1 3/4 cups of water, you will get about 10-15 small scrippelletti.
Again, there is a variable, which is the number of pieces!
The smaller the pan you use, the more you will get, and vice versa.
Let’s now move on to preparing our delicious Teramo scrippelletti with only two ingredients!
Sift the flour (all-purpose or cake flour) into a bowl to avoid lumps.
Pour in the water (at room temperature) little by little and mix well with a hand whisk (or fork).
Try to avoid forming lumps.
I prefer to salt the scrippelletti once cooked so I do not add salt to the batter and neither do I add oil which I use to grease the pan.
This way you can also turn them into a dessert by dusting them with sugar once ready!
Add more water, always little by little, until you get a batter of very fluid consistency.
If by mistake the batter is too liquid, add very little flour at a time and mix until it reaches the right consistency.
Now move on to cooking the scrippelletti!
Take a non-stick pan, even better if it’s specifically for making crepes!
Heat the pan over medium heat and then pour a drizzle of olive oil on the bottom.
With a paper towel, spread it over the entire surface, removing the excess.
Do not throw away the paper towel because it will be used to cook all the crepes.
Pour a ladle of batter inside. Rotate the pan to spread the dough on the bottom.
The procedure is exactly the same as making crepes!
Cook over medium-low heat for a couple of minutes on one side.
Then, with a spatula, turn the pancake over to the other side and continue cooking.
Flip again and cook until both sides are nicely golden.
Once cooked, place it on a rack to dry from the moisture it releases.
Continue in the same manner until the batter is finished.
Remember to grease the pan every time with olive oil, otherwise the batter sticks to the bottom.
Serve the scrippelletti hot with a sprinkle of salt.
They can be filled with cold cuts and cheeses.
Bring Abruzzo to your table with a recipe so easy and economical but full of flavor!
Enjoy your scrippelletti, see you next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
