Strawberry and omelette kebabs

Strawberry and omelette kebabs

Total: 1 hr | Active: 30 min.
Nutritional value / piece: 73 kcal
, Fat: 3 g
, Carbohydrate: 10 g
, Protein: 2 g

Our Swiss strawberries are finally here. You'll find them on the table most days in our house. So that we don't tire of them, I'm always on the lookout for new strawberry creations. My girls love my latest recipe for strawberry and omelette kebabs, which can be eaten on the go or enjoyed at home.


12 pieces


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


100 g white flour
½ tsp salt
1 dl milk
1 dl water
2 eggs
clarified butter for frying


2 tbsp ground cane sugar
½ tsp cinnamon
250 g strawberries, halved, depending on size
12 wooden skewers
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How it's done

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Mix the flour and salt in a bowl, create a well in the middle. Whisk the milk, 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.

Heat a little clarified butter in a non-stick frying pan. Pour approx. 1/4 of the 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, cover and keep warm. Repeat these steps with the remaining batter.


Mix the sugar and cinnamon, sprinkle on top of the omelettes. Roll up the omelettes, cut into approx. 2 cm rings, thread the omelettes and strawberries alternately onto the skewers.

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