Crispy omelettes with squash filling

Name: Crispy omelettes with squash filling
Prep time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 180 g white flour; 200 g squash; a little pepper; 1 ¼ tsp salt; 1 tbsp olive oil; clarified butter; 4 fresh eggs; 3 dl milk water (1/2 milk, 1/2 water); 200 g raclette cheese in slices; 5 dried tomatoes in oil; 60 g breadcrumbs

What is little FOOBY? To the cooking rules

Utensils

Bowl
Cooking spoon
Fork
Frying pan
Measuring cup
Paring knife
Peeler
Plate
Spatula
Tablespoon
Teaspoon
Whisk
Cutting board
deep plate
Kitchen scales

Ingredients

8 pieces

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

Batter

180 g white flour

1 tsp salt

3 dl milk water (1/2 milk, 1/2 water)

3 fresh eggs

Squash filling

200 g squash (e.g. butternut)

200 g raclette cheese in slices

5 dried tomatoes in oil, drained

1 tbsp olive oil

¼ tsp salt

a little pepper

To fry the omelettes

clarified butter for frying

Crispy squash omelettes

1 fresh egg

60 g breadcrumbs

clarified butter

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How it's done

The kids can help at the marked areas .

Batter

180 g white flour

1 tsp salt

3 dl milk water (1/2 milk, 1/2 water)

3 fresh eggs

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milky water and eggs, 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.

Squash filling

200 g squash (e.g. butternut)

200 g raclette cheese in slices

5 dried tomatoes in oil, drained

1 tbsp olive oil

¼ tsp salt

a little pepper

Peel the squash, remove the seeds, cut into small cubes along with the cheese. Finely chop the tomatoes. Heat the oil in a frying pan. Cook the squash and tomatoes for approx. 5 mins., season, leave to cool. Mix in the raclette cheese.

To fry the omelettes

clarified butter for frying

Heat a little clarified butter in a non-stick frying pan. Pour 1/8 of the batter into the pan to make an omelette (approx. 14 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking. Remove from the oven, place on a plate, repeat the process with the remainder of the batter.

Crispy squash omelettes

1 fresh egg

60 g breadcrumbs

clarified butter

Beat the egg in a deep dish. Empty the breadcrumbs into a shallow dish. Place approx. 2 tbsp of filling onto one half of each omelette. Brush the edges with a little egg, fold the other half of the omelette over the filling, press down firmly. Dip in the egg and then in the breadcrumbs. Heat the clarified butter in the same frying pan. Fry for approx. 2 mins. on each side until crispy, keep warm.