Strauben: the recipe for typical Tyrolean pancakes

  • Milk
    250 ml
    • 63 kcal

  • Flour type 00
    200 grams
    • 349 kcal

  • Granulated sugar

    50 grams
    • 600 kcal
  • Butter
    25 grams
    • 899 kcal

  • grappa
    20 ml

  • Egg

    • 0 kcal
  • Peanut oil
    to taste
    • 0 kcal

  • Granulated sugar
    to taste
    • 389 kcal

Calories refer to 100 grams of product

the Strauben they are Sweet crepes typical of Tyrol and Bavaria, with the characteristic spiral shape that makes them immediately recognizable. It is a traditional product popular in South Tyrol and in Trentino, prepared and served at local festivals and local events. They are composed of a mixture of eggs, flour, milk, butter and sugar, flavored with a drop of grappa; once a fairly liquid dough is obtained, it is poured into boiling oil through a funnel and then fried until golden: the end result is scented and irresistible.

The name strauben comes from german straub which means “tortuous, curly, messy, disheveled”, given the peculiarity pancake shape. To simplify the preparation, we have used here a bottle / bottle for sauces, in order to facilitate the drawing of the spiral directly in the hot oil, with perfect control of the dough.

Traditionally, strauben are served hot, dusted with powdered sugar and accompanied by a Blueberry jam or a spoonful of whipped cream. For an extra-gourmet variant, you can enjoy them accompanied by a good cup of hot chocolate in which to dip them.

Find out how to make them by following our recipe step by step.

How to prepare the strauben

mix sugar and flour

Collect the sugar and flour in a bowl, then mix them with a whisk (1).

add yolks

Break the eggs, separating the yolks from the whites: add the yolks to the powders (2), collect the egg whites in a separate bowl and set them aside.

add milk slowly

Slowly incorporate the milk into the powder, mixing with a hand whisk (3).

add grappa

Also add the grappa and mix to obtain a homogeneous and smooth paste (4).

to melt the butter

Break the butter and collect it in a saucepan (5). Then let it melt slowly.

stir in melted butter

Incorporate the melted butter into the dough (6).

beat the egg whites

Take the egg whites and beat them until stiff peaks form (7).

add the egg whites to the mixture

Incorporate them into the dough using a spatula, in slow movements from bottom to top (8).

fill the pan with oil

Pour 2-3 fingers of seed oil into a saucepan and heat it on the stove (9).

fill the bottle

Fill the vial / vial with the paste and screw on the cap (10).

form the strauben

As soon as the oil starts to bubble, let the dough fall in a spiral (11).

turn over and drain strauben

Using a skimmer, turn the crepe over and brown on the other side as well; then drain it (12).

drain the pancakes

Transfer the pancakes to a baking sheet lined with paper towel, as they are ready, being careful not to break them (13).

sprinkle with icing sugar

Sprinkle a little icing sugar on the strauben (14).

serve strauben

Serve hot (15).


We recommend that you fry the strauben and enjoy them hot right now; you can prepare the dough in advance and store it in the refrigerator, in a special airtight container, for up to 1 day.