Junior chef
Utensils
Apron
Bowl
Frying pan
Garlic press
Measuring cup
Oven mitts
Paring knife
Plate
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 .
Batter
Preheat the oven to 60 °C, warm the plates. Mix the flour and salt in a bowl, make 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.
Omelettes
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Place 2 wild garlic leaves on top, reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and keep warm. Cook 7 more omelettes using the remainder of the batter.
Mince filling
Peel the onion, finely chop, place in a small bowl, mince in the garlic. Heat the clarified butter in a frying pan. Fry the mince for approx. 4 mins. per batch. Remove, reduce the heat. Add the pine nuts along with the onion and garlic, sauté for approx. 3 mins. Return the meat to the pan, season.
Serve
Finely chop the wild garlic, mix with the yoghurt. Plate up the omelettes, spread the yoghurt on top, add the filling, serve.
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