Junior chef
Utensils
Apron
Bowl
Frying pan
Measuring cup
Spatula
Tablespoon
Teaspoon
Timer
Whisk
Kitchen scales
Cooling rack
Ovenproof dish
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 .
To prepare
Grease the dish with butter.
Batter
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 to whisk until the batter is smooth, cover and leave to stand for approx. 30 mins.
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 and finish cooking. Remove, allow to cool slightly on a rack. Cook 7 more omelettes using the remainder of the batter.
To fill
Spread the spinach and half of the cheese over one half of each omelette, then fold. Arrange the omelettes in the prepared dish so that they overlap slightly.
Sprinkle the remainder of the cheese and paprika over the omelettes.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, plate up the omelettes.
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