Today we’re making Eggless Abruzzese Scrippelletti and without yeast. An old and humble dish, but so tasty that I hope you’ll try it with me!
Important note: scrippelletti are NOT the same as Teramo scrippelle. Both are Abruzzese specialties, more known in the province of Teramo, but they are different from each other.
Teramo scrippelle are prepared to make the famous scrippelle ‘mbusse or timballo and are made with a batter based on water, flour, and eggs.
Teramo scrippelletti, also known as rivotiche or ribalte between Chieti and Pescara, are made without eggs, only with water and flour.
They look like flatbreads but they are not! Similar to crepes but lighter. They are savory “little pancakes” made with a batter of water and flour, without eggs. Once considered the poor man’s bread.
They were served as a snack, to “kill hunger“! In dialect, they are also called “li mazzafame“. They were also served at dinner as a side dish to other preparations.
We can enjoy scrippelletti instead of bread. Or fill them with various cold cuts and cheeses. My paternal grandmother used to cut the omelet into squares and serve it in the middle of the hot scrippelletti. They became a complete, simple, and irresistible 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 people. For celiacs, I recommend trying the version with buckwheat flour without gluten, eggs, or milk.
Let’s see how to make them step by step with photos, and be sure to read to the end because there’s a little gift from me waiting for 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
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz All-purpose flour (or cake flour)
- 14 oz Water (approximately twice the weight of the flour)
- 1 pinch Salt (optional)
- as needed olive oil (to grease the skillet)
Tools
- Bowl
- Whisk
- Sieve
- Ladle
- Crepe pan
Preparation
I should note that, like all ancient recipes, this one also relies on the famous “as needed”!
Considering the fact that the variable measure is the water, we can keep in mind that the latter should be approximately twice the weight of the flour.
For example, 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 let it flow over the pan walls to spread it well.
The weight of the water varies depending on the flour used.
Anyone can make scrippelletti with all-purpose or cake flour, whole wheat, or buckwheat.
By varying the flours, the weight of the water could increase further.
Just adjust by eye, knowing you can always “fix” the batter in case of errors!
In fact, if it’s too liquid, just add a tablespoon of flour.
If it’s too thick, just pour in a little more water.
It’s easier done than said, trust me, you won’t regret it!
With 7 oz of flour and 14 oz of water, you’ll get about 10-15 small scrippelletti.
Even here, there’s a variable, that is, the number of pieces!
The smaller the pan you use, the more you’ll get, and vice versa.
Now let’s move on to preparing our delicious Teramo scrippelletti with just two ingredients!
Sift the flour (all-purpose or cake) inside a bowl to avoid lumps.
Pour in the water (at room temperature) a little at a time and mix well with a whisk (or fork).
Try to avoid forming lumps.
I prefer to salt the scrippelletti once cooked, so I don’t 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 a little at a time, until you get a batter with a very fluid consistency.
If by mistake the batter is too liquid, add just a little flour at a time and mix until the right consistency is reached.
Now, let’s start cooking the scrippelletti!
Take a non-stick skillet, 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.
Spread it over the entire surface with a paper towel to remove excess.
Do not throw away the paper, as it will be used to cook all the crepes.
Pour a ladle of batter inside. Rotate the pan to spread the batter on the bottom.
The process is exactly the same as making crepes!
Cook over medium-low heat for a couple of minutes on one side.
Then turn the pancake over to the other side with a spatula and continue cooking.
Flip again and cook until both sides are nicely golden.
Once cooked, place on a rack to dry from the moisture released.
Continue in the same manner until the batter is finished.
Remember to grease every time the skillet with olive oil, otherwise the batter will stick to the bottom.
Serve the scrippelletti hot with a sprinkle of salt.
They can be filled with cold cuts and cheeses.
Bring Abruzzo to the table with such an easy and economical but very tasty recipe!
Enjoy your scrippelletti, everyone, see you next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
Does the batter need salt?
No, I usually don’t add salt because when I make the Scrippelletti, I make plenty and fill them both in sweet and savory versions.
If we decide to make and consume them only in a savory version, we can add half a teaspoon of salt to the batter (or sugar for the sweet version).Can I use other types of flour instead of all-purpose flour?
If you don’t have all-purpose flour, you can use cake flour.
You can also try with type 1 or type 2 flour, they will have a more rustic taste but are still good.Can they be made gluten-free?
You can try with buckwheat or rice flour, or ready-made flour mixes. The amount of water may differ from that indicated because each flour absorbs liquids differently, but you can adjust by eye and add more if necessary.
How do you store them?
Scrippelletti, traditionally, are made and eaten. The beauty of this recipe is that, being very simple and quick, it was made at any time of the day, without the need to think about how to store them because they disappeared in no time!
Our grandmothers and mothers made them to eat instead of bread or for a snack, and their characteristic is to be good just made.
After a few hours, they tend to lose consistency, but if you try to store them wrapped in a cloth, and when eating them, heat them for a few moments in the pan, it could be a solution for those who want to have a ready-made supply.Can I freeze them?
You can try! I’ve personally never done it because I make them when I want and eat them on the spot! But if you want, you can store them in food bags, one on top of the other, and maybe, to prevent them from sticking, separate them with pieces of parchment paper. When you want to enjoy them, just take them out and wait for them to defrost.
