Junior chef
Utensils
Apron
Bowl
Frying pan
Measuring cup
Pan
Paring knife
Plate
Scissors
Spatula
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
pastry wheel
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 .
Preparation
Place the peas in a bowl, defrost. Finely cut the chives using scissors, set aside.
Batter
Mix the flour, cheese and salt in a bowl. Whisk together the milky water and egg in a measuring jug, gradually pour into the bowl while whisking, continue whisking until the batter is smooth. Tear the parsley leaves and mix in. Cover the batter and leave to stand at room temperature for approx. 15 mins.
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 it will separate from the pan. Turn the omelette and finish cooking. Remove from the pan, make more omelettes with the remaining batter.
Cut into strips
Cut the omelettes into diamonds with a pastry wheel.
Soup
Bring the stock to the boil in a pan. Add the peas, simmer for approx. 5 mins. Add the omelette strips and heat gently. Remove the pan from the heat, and sprinkle with chives, plate up the soup.
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