&noscript=1 /> Buckwheat ‘Riebler’ - Recipe from South Tyrol Rezept

Main course

Buckwheat ‘Riebler’

Buckwheat ‘Riebler’

Riebler are cut-up pancakes made from buckwheat (black polenta). This much-loved dessert is usually served as a main course.
Elisabeth Tauferer
Farmer from farm Ebnicherhof
4 persons
30 MIN.
  • 200 g
    diced apples
  • 200 g
    coarse buckwheat
  • 250 ml
  • 3
    free-range eggs
  • butter for frying
  • sugar and icing sugar for dusting
  • a little plum jam
Print recipe
Instructions - Buckwheat ‘Riebler’
  • circle-dashed 1.
    Mix the buckwheat with milk and let it soak for about an hour or longer. Then stir in the eggs and salt to form a dough.
  • circle-dashed 2.
    Melt the butter in a pan, then add the buckwheat dough, fry until it is golden brown, turn it over and break into small pieces with a spatula.
  • circle-dashed 3.
    Add the apples and continue frying until they’re nice and brown.
  • circle-dashed 4.
    Place the ‘Riebler’ on a plate and dust with sugar and icing sugar and serve with plum jam.
    Happy cooking
Elisabeth Tauferer
Farmer from 'Roter Hahn Buschenschank'
Ebnicherhof in Ritten

From the farm kitchen

A recipe from …

Reset filter
Fam. Tauferer  | Ritten  (Bolzano and environs)
Typical Tyrolean wine tavern
Farm's own products Kerner, Vernatsch, Blackcurrant jam, Chestnut cream, House sausages ...
Your search result
Further recipes

Got a taste for it?