Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Preheat the oven to 60°C, warm the platter and plates. Mix the flour and salt in a bowl, create a well in the middle. Blend together the milky water, eggs and spinach, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 15 mins.
Peel the carrots, grate the carrots and cucumber using a rösti grater. Tear the leaves off the parsley. Mix the vegetables and parsley with the cream cheese.
Heat a little clarified butter in a non-stick frying pan. Pour 1/4 of the batter into the pan, place 3 wild garlic or basil leaves on top. Cover and leave to solidify over a low heat for approx. 5 mins., remove and keep warm in the oven. Repeat these steps with the remainder of the batter. Plate up the omelettes, add the filling and serve.
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