One and a half years of life in the french speaking side of Switzerland have taught me a lot of things – most of them on food, and concretely on cheese (but you already know about that). Anyone living in this country develops his / her sense for tasty food – you really can’t get around it. And what’s tasty and french, besides for cheese? Crêpes!
Back in Spain, crêpes were sweet treats that I would only order in very limited occasions. I still remember ordering a crêpe filled with dulce de leche and topped with vanilla ice cream in an argentinian lounge bar in Madrid. Three minutes walk from my faculty, free wifi, comfortable armchairs, air conditioning and those delicious crêpes with dulce de leche made this place my favorite spot for preparing group presentations.
But just when I thought that crêpes couldn’t get any better, I moved to Switzerland. Here, people don’t leave crêpes for special occasions (or in my case, stressful occasions), but include them in their healthy day-by-day. And so, I’ve discovered my love for salty crêpes.
Salty crêpes in Switzerland are very thin and crunchy, and often made of wholemeal flour. I’ve seen cooks adding some light beer to the batter (you can’t really taste the beer afterwards – I wouldn’t even know about it if I hadn’t seen it). The fillings can be anything from ricotta, spinach & parsley (one of my favorites) to salmon, onions and mushrooms, which is precisely what I like most about them – their large list of possible fillings! I couldn’t choose only one favorite combination, but can assure that any thin crunchy crêpe filled with spinach and fresh cheese is already in my top list, and adding mushrooms, lard and/or fresh parsley can make it even better.
Whatever you finally decide on the filling – enjoy it with a cup of cider, the french way!