Back in college, our good friend Pablo would always make his French mother’s crepes on the first day of snow as this was a tradition in his home. I love this idea and decided to share this recipe on the first day of snow at Hinterberg. I wish I could share pictures of Hinterberg in deep deep snow, but the snowfall only lasted about 10 minutes and if I have to be honest, it was more like sleet. Nevertheless, I consider it snow and now the alps are beautifully topped with fresh white powder.
I know crepes aren’t Swiss, but this is my husband’s recipe. His version is somewhere in between French crepes and Dutch pancakes. And I must admit, we eat these all year round because we often run out of bread on the weekends and they are just so good. I am starting to prefer these over American pancakes because you can make them savory and/or sweet and I always have to have one of each!
INGREDIENTS (approx. 6-7 crepes)
For the crepe batter:
1 cup flour
1 tsp sugar
1 tsp salt
3 large eggs
1 1/4 cups whole milk
For the filling: (choose whatever you wish)
grated Swiss cheese
thinly sliced onions
- In a large mixing bowl, mix flour, sugar and salt.
- Add eggs and whisk and until mixed well.
- Slowly add in milk and whisk until there are no lumps. The batter should be drippy.
- Let the batter sit for at least 10 minutes, which allows the crepes to be light and airy.
- Heat your pan on high.
- For the bacon, cheese and onion crepe, place your strips of bacon on the pan (add a little bit of vegetable oil if necessary) and onions. Cook until the bacon is nice and crispy and your onions are golden brown.
- Pour 1/3 cup of batter over the bacon and onions and and distribute the batter evenly creating a thin circle on your pan. The easiest way is just to pick up your pan right after you pour the batter and move it around in a circle.
- Grate in your cheese and when you see that the edges of the crepe are cooked and slighlty folding up (approx. 2 minutes from the time you poured in your batter), flip your crepe.
- Cook for approx. 1-2 minutes until the bottom side is also golden brown and serve.
- For the cinnamon and sugar crepe, drizzle your hot pan with about 1 tsp of vegetable oil and then pour 1/3 cup of batter into the pan. Distribute the batter evenly creating a thin circle on your plan.
- Lightly sprinkle ground cinnamon and sugar around the whole circumference of the crepe and when you see that the edges of the crepe are cooked and slightly folding up (approx. 2 minutes from the time you poured in your batter), flip your crepe.
- Lightly sprinkle ground cinnamon and sugar again and cook the bottom side for approx 1-2 minutes until this side is also golden brown.