Junior chef
Utensils
Bowl
Cooking spoon
Fork
Frying pan
Measuring cup
Paring knife
Peeler
Plate
Spatula
Tablespoon
Teaspoon
Whisk
Cutting board
deep plate
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 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
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
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
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.
| Serve with: | Salad |
|---|
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