Schworzplentener Riebl Schworzplentener Riebl

Schworzplentener Riebl

A typical South Tyrolean delicacy from grandmother's farmhouse kitchen made from buckwheat!

10 Min
10 Min
Serves 4

½l lukewarm milk
1 pinch of salt
6 tbsp buckwheat flour
1 tbsp wheat flour
2 eggs
1-2 tbsp butter
possibly apples
Mix the flours well and add salt. Mix the flour with the milk and leave to stand for a while. Fold in the eggs.
Heat the butter in a frying pan and pour in the batter to a height of approx. 2 cm.
Let the dough brown, then turn it over until it is also well browned on this side.
Now divide the dough into small pieces with a wooden spoon and stir well again.
Mix in small pieces of apple if desired. Finally sprinkle with sugar and serve.
Serve with homemade cranberry jam or apple jam.
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