Rivotiche (Abruzzese Crepes)

01/12/2025

They resemble crêpes but contain no milk or eggs. They look like piadina (Italian flatbread) but have no lard and require no kneading. These are Abruzzese Rivotiche: simple and light crepes made with just water and flour. A great alternative to bread, they are a traditional dish of humble rural origins and extremely versatile: they can be enjoyed plain or filled with jam, chocolate, or cured meats.

Cooking methods vary by region: some recipes call for greasing the pan with oil, lard, or pork fat, while others opt for cooking them directly on a non-stick griddle for a lighter version.

"This recipe is very simple, but the secret lies in using good extra virgin olive oil. Traditionally, they are filled with mortadella, but they pair well with any type of cured meat or even vegetables for a vegetarian option".

Let's prepare this traditional Abruzzese specialty together with the recipe from our Cesarina Stefania from Montesilvano.

Cesarina Stefania with a plate of Abruzzese Rivotiche

Rivotiche (Abruzzese Crepes)

The traditional Abruzzese crepes made with water and flour, perfect with any topping

DifficultyEasy

Preparation time5m

Servings4

€

CostLow

Ingredients

300 g of all-purpose flour ("0" type, with W 250/280 and protein content not exceeding 12%)
600 g of water at room temperature
About 5 g of salt

Method

Place the flour in a bowl and gradually pour in the water, mixing with a small whisk until you obtain a smooth, homogeneous batter.
Let the batter rest for 15–20 minutes.
Pour half a ladle of batter into a preheated pan, greased lightly with extra virgin olive oil.
Spread the batter evenly by rotating the pan, and cook for about 2 minutes per side over medium heat.
Continue this process until the batter is finished, stacking the Rivotiche on top of each other to keep them warm.
Fill them while still warm and serve.