Sweet omelette party

Sweet omelette party

1 hr Active
1 hr 30 Min. Total
661 kcal per person
vegetarian
Nutritional value / person: Fat: 37 g, Carbohydrate: 63 g, Protein: 16 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Cooking spoon
  • Fork
  • Frying pan
  • Knife
  • Measuring cup
  • Oven mitts
  • Pan
  • Peeler
  • Rösti grater
  • Rubber spatula
  • Spatula
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Whisk
  • Cutting board
  • Kitchen scales
  • melon baller

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Omelette batter

50 g butter
150 g white flour
1 pinch salt
3 dl milk
1 dl sparkling mineral water
4 eggs

To cook the omelettes

clarified butter, for frying

Apple sauce

400 g sour apples
1 parcel vanilla sugar
1 tbsp lemon juice
2 tbsp water

Chocolate & nut filling

100 g dark chocolate
½ dl milk
4 tbsp ground hazelnuts

Cinnamon sugar

2 tbsp sugar
½ tsp cinnamon

How it's done

The kids can help at the marked areas .

Omelette batter

50 g butter
150 g white flour
1 pinch salt
3 dl milk
1 dl sparkling mineral water
4 eggs

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

clarified butter, for frying

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.

Apple sauce

400 g sour apples
1 parcel vanilla sugar
1 tbsp lemon juice
2 tbsp water

Peel and core the apples. Cut the apples into pieces, add to the pan along with the vanilla sugar, lemon juice and water, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 15 mins. until soft, stirring occasionally. Allow the apples to cool slightly, mash with a fork.

Chocolate & nut filling

100 g dark chocolate
½ dl milk
4 tbsp ground hazelnuts

Finely chop the chocolate and place in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir in the milk and nuts, leave to cool.

Cinnamon sugar

2 tbsp sugar
½ tsp cinnamon

Mix the sugar and cinnamon.

Party

Fill the omelettes with the filling, fold over, serve.

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