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
To cook the omelettes
How it's done
The kids can help at the marked areas .
Preheat the oven to 60°C. Melt the butter in a small pan, allow to cool slightly. Mix the flour and salt in a bowl, create a well in the middle. Combine the milk, water, eggs and cooled butter, 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. 30 mins.
To cook the omelettes
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and keep warm in the oven. Repeat these steps with the remainder of the batter.
Finely chop the ham and chives, add to the quark, mix together and season.
Heat the clarified butter in a pan. Crush the garlic clove, add the garlic and spinach to the pan. Allow the spinach to wilt, sauté until all the liquid has evaporated. Season the spinach, stir in the single cream.
Thinly slice the mushrooms, tear the leaves off the parsley. Heat a little clarified butter in a frying pan. Sauté the mushrooms for approx. 5 mins., season. Pour in the single cream and stock, simmer (uncovered) for approx. 10 mins.
Fill the omelettes with the filling, fold over, serve.
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