Traditional plain Epirotic ravani, without syrup.
Ηπειρώτικο Πρωινό-Ravani
Before cooking...

When you see a recipe for ravani, you probably think of the traditional Greek syrupy semolina cake. However, in the mountainous regions of Epirus, women often had to make a hearty dessert for the whole family with whatever raw materials were available. So, their ravani was plain and frugal, like most of their food.



  • 200 gr all-purpose flour
  • 200 gr corn flour
  • 8 eggs
  • 220 gr sugar
  • Olive oil (for the pan)


  1. In a large bowl, mix the all-purpose flour, the corn flour, the eggs, and the sugar until you have a thick batter.
  2. Set the oven to “upper and lower heat” and preheat it to 180 °C.
  3. Brush a baking pan with olive oil and spread the batter evenly.
  4. Place the pan on the lower rack and bake for 40 minutes (approximately) until the top is golden brown.
  5. Let the ravani cool for a bit and serve.

This Epirotic dessert is exceptionally plain but also delicious, taking us back to the times when enjoying a simple dessert made the harsh reality of the highlands a little sweeter.

After cooking…

Some of the largest Greek rivers begin their long journey toward the sea from the towering mountains of Epirus. As they flow downhill, their streams and rapids form unique natural landscapes of inimitable wild beauty. The best way to experience them is by hopping on a raft and following some of the most breathtaking rafting trails of Epirus, found in rivers like Voidomatis, Acherontas, and Kalarrytikos.

Ηπειρώτικο Πρωινό-After cooking…