Swiss Pancakes (Omeletten) — Thin, Lump-Free, Sweet or Savoury
Yvonne Ammann VegetarianWhisk 250 g flour, 5 dl milk, 3 eggs and a pinch of salt until smooth, rest 30 minutes — that makes them tender and lump-free. Fry a thin layer in a hot, lightly buttered pan, turn when the edges lift. Sweet with cinnamon sugar, savoury with cheese — the same batter.
Omeletten — the Swiss name for pancakes — are the supper where nobody asks if there is anything else. A batter from four ingredients, mixed in five minutes, and then someone stands at the pan while the others eat. Some with cinnamon sugar and apple sauce, others with cheese and ham, and all from the same batter. The only thing it needs is half an hour's rest.
Ingredients
- 250 g Flour
- 5 dl Milk
- 3 pieces Eggs
- ½ tsp Salt
- 1 tbsp Sugar (optional)
- 30 g Butter (for frying)
Cinnamon sugar
- 3 tbsp Sugar
- 1 tsp Cinnamon
To serve
- 300 g Apple sauce
Method
- 1
Mix the batter
Flour and salt into a bowl, add half the milk and whisk smooth — that way there are no lumps. Whisk in the eggs and remaining milk. The batter should be thin like cream.
- 2
Rest
Leave for 30 minutes. The flour swells, and the pancakes turn out more tender and do not tear. If pressed for time: 10 minutes is better than nothing.
- 3
Prepare the pan
Heat a 24 cm non-stick pan over medium to high heat. A little butter — just enough to make the base glisten. Too much butter and the first pancake comes out blotchy.
- 4
Fry
Pour in a small ladle of batter and swirl the pan at once so the base is thinly covered. 1 to 2 minutes until the edges lift and the underside is golden, turn, 30 seconds. Stack on a plate.
- 5
Serve
Sweet: sprinkle with cinnamon sugar, roll, apple sauce alongside. Savoury: grated cheese and ham on the pancake, fold, let melt 1 minute in the pan.
Tips
- The first pancake is always the worst — the pan is not properly hot yet. That is normal; from the second on it works.
- The batter keeps two days in the fridge and if anything improves. Cooked pancakes keep three days — cold with jam in a lunchbox, or briefly reheated in the pan.
- For pancakes to fill and bake (crespelle): fry thin, fill with spinach and ricotta or ham and cheese, roll, 20 minutes at 200 °C with tomato sauce and cheese. A whole Sunday dinner from the same batter.
What can I substitute?
Makes the pancakes even thinner and lighter. With oat drink throughout, the batter is lactose-free.
Nuttier and more filling. More than half wholemeal makes them heavy.
Lemon and sugar is the English version and surprisingly good. Chocolate spread needs no explanation.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my pancake batter have lumps?
Because all the milk went into the flour at once. Whisk half the milk into the flour first until it is a smooth thick paste, then the rest. If there are lumps anyway: a quick blitz with a stick blender or pour through a sieve.
Why do my pancakes tear when turning?
Turned too soon, too little egg, or the batter not rested. Only turn once the edges lift by themselves and the surface no longer looks wet. And the batter needs its 30 minutes' rest so the flour binds.
What is the difference between Pfannkuchen, Omeletten and crêpes?
In Switzerland pancakes are called 'Omeletten' — thin like crêpes but with a bit more egg. German Pfannkuchen are thicker. Crêpes are thinner still, with more butter in the batter. All three are the same batter in different proportions.
How many pancakes per person?
Three per person as supper, two for children. The batter makes about 12 at 24 cm — for four people. Leftover batter keeps until tomorrow.
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