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

vegetable oil

For the filling: (choose whatever you wish)

bacon strips

grated Swiss cheese

thinly sliced onions

ground cinnamon

sugar

INSTRUCTIONS

1. In a large mixing bowl, mix flour, sugar and salt.
2. Add eggs and whisk and until mixed well.
3. Slowly add in milk and whisk until there are no lumps. The batter should be drippy.
4. Let the batter sit for at least 10 minutes, which allows the crepes to be light and airy.
5. Heat your pan on high.
6. 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.
7. 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.
8. 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.
9. Cook for approx. 1-2 minutes until the bottom side is also golden brown and serve.
10. 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.
11. 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.
12. Lightly sprinkle ground cinnamon and sugar again and cook the bottom side for approx 1-2 minutes until this side is also golden brown.