Junior chef
Utensils
Apron
Bowl
Fork
Frying pan
Measuring cup
Paring knife
Spatula
Tablespoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
Batter
Mix the flour, cocoa powder and salt in a bowl, create a well in the middle. Whisk together the milky water and egg, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
To cook the omelettes
Heat 1 tbsp of clarified butter in a non-stick frying pan. Pour half of the batter into the pan. Sprinkle 1 tbsp. almonds on top. Reduce the heat. Once the underside is cooked the omelette will separate from the pan. Turn the omelette and finish cooking. Repeat the process.
Spread
Place the raspberries and peanut butter in a bowl, mash the raspberries with the fork, mix.
Sushi
Spread the omelettes with the spread. Peel the bananas and place on top. Roll the omelettes, cut into sections approx. 2 cm wide.
| Tip: | Prepare more spread and serve as a dip with the sushi. |
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