Master chef
Utensils
Apron
Bowl
Frying pan
Paring knife
Plate
Rubber spatula
Scissors
Spatula
Tablespoon
Teaspoon
Timer
Whisk
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 .
Filling
Empty the crème fraîche into a bowl, season, chill. Rinse out and dry the crème fraîche pot, use as a measuring cup. Peel the onion, cut in half and then into thin rings. Heat the clarified butter in a frying pan. Add the onion and diced bacon, fry for approx. 5 mins.
Omelette batter
Mix the flour and salt in a bowl. Add the milk, water, oil and eggs, 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 and keep warm. Make 7 more omelettes with the remaining batter.
Parcels
Spread 1 tbsp of crème fraîche, a few onions and some bacon on the upper half of each omelette. Fold the bottom half over the top and fold in the sides.
To serve
Finely chop the chives using scissors, sprinkle on top of the omelettes, serve.
| Serve with: | Salad. |
|---|
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