Omelette (Pancakes/Crepes)

"I know this says Omlette but that is what they are called in Swiss! (pronounced om-le-tteh). They would be thin pancakes or crepes in Oz. We usually fill with sliced fried mushrooms and cheese. I had a really nice one last night with Nutella and crushed nuts! Yield will depend on the size of your pan and how thin you can make them (and how many you want to eat! We usually have 2-3 each)"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
10 crepes (approx)




  • Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
  • Add lightly beaten eggs and half the milk-water.
  • Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
  • Whisk some more, for about 1 minute.
  • Add oil and salt, whisk for 1 more minute until smooth and frothy.
  • Refrigerate for 1/2 hour.
  • Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
  • Spray a nonstick pan with oil and heat it up (not too hot!).
  • Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
  • Put the pan back on the heat and cook the underside until it is browned.
  • Flip.
  • Cook until ready.
  • Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.

Questions & Replies

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  1. Baby Kato
    What a lovely recipe, it was very easy to make with great results. Nice, thin, light crepes, which I filled with whipped cream, sliced pears and fresh raspberries and garnished with a drizzle of raspberry syrup and powdered sugar. What a great lunch this treat made. I can't wait to make this again, thanks for sharing.
  2. Leslie
    This recipe was terrific, and yielded light, airy crepes. We filled some with a rice/chicken mixture, and some with caramelized apples and whipped cream....yummo! Just delicious! Thanks for a terrific recipe Chickee! Made for Aussie Swap :)
  3. Dienia B.
    loved these used cherry pie filling in them


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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