Just making these for breakfast and I’m curious if anyone else ever does or what you call them over there.

I’m in Canada, my Mum is from Uznach, and the recipe is from her 1950s school cookbook but I can’t recall what the name is in there.

They are just flour, water, milk, salt, and eggs. I add cheese and cinnamon. My Mum adds apples sometimes. We used to eat them with cinnamon and sugar mix.

Omelette isn’t the right word but that’s what she’s always called them. Not quite an American pancake either.

Edit: Here’s the recipe page! https://imgur.com/a/9FKYzgA

It’s a book from the mid-1950s. Mum born in 1944. About 2cm thick, roughly A5 size or a bit smaller, hardcover. Blue I think, or black/dark green. Published in Zürich and/or for the Zürich school system.

Edit 2: it is NOT from Tiptopf – it’s from “Kochrezepte Und Klein Ernährungslehre für den Unterricht in Haushaltungskunde an oberen Volkschuleklassen” and published in Zürich in 1955 for “Stadtischen haushaltungsleheren” (I probably spelt some of those wrong as I got it over the phone from my Mum)

17 comments

  1. In my region we call them “Omelette”. I’m more of a jam person and looove them with fresh strawberry jam, or salty I usually go for cream cheese + salmon or something similar.

  2. Yeah, those are Swiss-style omelettes and we actually call them by that name (even though you’re right in saying that they’re more like pancakes). I’m not sure what cook books were used in the 50s in Switzerland, but maybe it was actually a Betty Bossi recipe (famous cook books here), as they were founded in the 1950s – or at least I’d assume the recipe would basically be the same. For reference: https://www.bettybossi.ch/de/Rezept/ShowRezept/BB_LIRE190506_0092A-40-de

    I can attest that adding apples is also very common

  3. * Swiss German: Omelettes
    * German German: Pfannkuchen (literally pan cakes)
    * French: Crêpes moelleuses / Crêpes épaisses (depending on how thick you bake them)

    You can also fill them savory, with ground meat, or spinach. Or filled and baked over. And if you have left overs you make a Flädlisupppe / Consommé Célestine.

  4. I don‘t have much to add except that in some parts of Switzerland (at least where i live), they are also called „Eiertätsch“!

  6. At home we used to eat them stuffed with minced meat. And instead of water and/or milk beer was used. It gives them a slightly tart taste.

  7. In our family we eat them traditionally with a minced beef filling which is seasoned with the Knorr gravy and the “meat” Aromat.

  8. Hahaha, Uznach is the neighbor town. Just passing through there right now. 😅

    We have a similar receipy for Omelette, but 200g of flour instead of 150g and I tend to mix water-milk in a 1:1 ratio (but still 3dl liquid in total).
    And generally we do Omelette with “Ghackets” / Bolonaise sauce and at the end change to the sweet stuff like jam, nutella or cinamon sugar.

  9. Some words for omelette in swiss german are „Pfannetätsch“ and „Göggutätsch“. Also in a Swiss tv quiz there was once a question where they said that a word for Omelette in the canton of Schwyz is „Chollermues“. I couldnt find anything related to that though, except for the fact that apperently the „Chollermüs“ was featured in an episode of The Big Bang Theory as an exotic breakfast. Same dish but a little name change. Uznach, where i assume your grandmother grew up, is adjacent to the canton of Schwyz.

    If you want to have a look yourself i can send you the link where i fount that. Its just written in german if that‘s alright with you.
    Hope this helps 😀

    Edit: Those are all old swiss german words that were being used some generations ago as slowly the french word omelette creeped in. Most of us talk about the omelette.

  10. By the way, a big difference is that in Switzerland nobody would make those for breakfast, but rather lunch or dinner.

  15. My favourite of the savoury version is mushrooms with cream cheese. Grated Appenzeller cheese with some chives as a filling is also very tasty.

  17. In Portugal my family also makes omelettes like this. I thought they used the flour to get more omelette using less eggs.

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