They are not pancakes and they are not crêpes and they are not omelets. They are something in between all those. They are very Swiss. And they are called Omeletten.
It was one of those days when from early on in the morning my mind wandered around the planning of that night’s dinner (and only around that). I was in the mood for something simple yet scrumptious, something I had not fixed in a while, something that would become the talk at the table. After having refused and dumped what seemed like a million ideas, suddenly the (not so bad) problem was solved: Omeletten it would be.
Omeletten are soothing, inexpensive and versatile. They remind me of the times when mothers stayed home because they invested time in the preparation of the family meal and seemingly were able to procure something satisfying out of almost nothing. Omeletten consist of only four staple ingredients – flour, milk (or water, or a mix of both), eggs and salt. They don’t require any complicated tools or techniques. But they are not compatible with multi-tasking. They want to be flipped at just the right moment, one after the next, in order to not be too moist and show off the perfect little burn on the outside, but never within.
Even though they do like a partner to accompany them, demanding they are not. A little cinnamon-sugar will do. Or jam, apple sauce or any fruit compote for that matter, Nutella, you name it. If you like sweet meals that is. If not, like me, then you simply come up with savory fillings. That night, I decided on one composed of ground beef, onions, red pepper and parsley. And another one of sliced garlic, spinach, portobello mushrooms and little hunks of Sbrinz cheese. But really, Omeletten are like the Ratatouille of foods: Anything will work. Speaking of: A good helping of ratatouille would make for a very lovely Omelette.
So mix that batter, dream up what will go into it. And then flip, flip, roll, roll and enjoy! Life does not have to be complicated.
- 5 oz flour
- 1 tsp salt
- 2 cups milk (or water, or a mix of milk and water)
- 4 eggs
- butter for baking
Mix flour and salt, and push a dent into it.
Add the liquid and mix into a smooth, even batter.
Add the eggs and mix again, throughly, until the mass is smooth again.
Heat a teaspoon butter in a frying pan until really hot, then pour enough batter to just cover the bottom of the pan. Turn heat to medium and bake until brown and dry on the bottom side. Flip and bake until brown on the second side also. Keep warm. Continue until all batter is used.