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Filled Buckwheat Wraps

Total time
25 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
10 Minutes
Rest time
30 Minutes


Ingredients for 5 wraps

300 g Farina di grano saraceno fine
300 g water
300 g milk
2 egg
2 tablespoons salt
10 Sheets Salad leaves
2 yellow pepper
q.s. Fresh cress or baby spinach
q.s. Spreading cheese
20 slices cooked ham
q.s. Seed oil


For the buckwheat wrap batter, put the flour, water, milk, egg and salt in a bowl. Mix together with an electric mixer until uniform. Cover and set aside, at room temperature, for at least 30 minutes.

In the meantime, prepare the filling. Wash the salad leaves and pat dry. Wash and dry the half pepper and slice into strips. Wash and drain the cress or baby spinach.

After the batter has rested, pour a little oil into a frying pan and spread evenly with kitchen paper. When the oil is nice and hot, pour in about one ladle of batter into the pan (depending on the size of the pan) and spread it evenly over the bottom to make a thin layer, like a pancake.

Cook the first side until golden (this will be relatively quick), then carefully turn and cook the sec-ond side until golden. 

Stack the finished wraps on a plate and cover with a slightly damp tea towel to keep them soft. Once each of the buckwheat wraps have been cooked, they can be filled. To do this, lay the wraps onto a work surface and spread the cheese. Add two slices of cooked ham on each, then salad leaves, sliced pepper and cress or baby spinach, as desired. Fold the right and left ends in towards the centre then roll up to form a wrap. Hold in place with a toothpick, if necessary.

Alternatively, the wraps can be placed on the table with various fillings and everyone can fill their own.

The fillings can be varied according to taste. For example, the buckwheat wraps are delicious also with tuna, sliced cheese, grilled vegetables, mozzarella, tomato and much more.

In collaboration with @passionecooking
Farina di grano saraceno fine
Il grano saraceno è una tipica pianta coltivata in Alto Adige, e la sua pregiata farina si trova in molte specialità regionali dell'arco alpino: negli gnocchi, nella tipica torta con marmellata di mirtilli rossi o nell'involtino di grano saraceno. Il residuo di buccia macinata assieme alla farina gli conferisce il tipico colore grigiastro con fini punti neri. Il grano saraceno dona anche alle specialità di pasta una speciale nota di nocciola. Si può mescolare a piacere con farina di grano saraceno grossa.

500 g