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
Omelette batter
Omelettes
Filling
How it's done
Omelette batter
Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, egg and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Omelettes
Heat a little clarified butter in a non-stick frying pan. Pour one third of the batter into the pan. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking, then remove. Repeat this process two more times.
Filling
Mix the cream cheese, tuna, mustard and capers, season.
Mini rolls
Spread the filling over the omelettes, roll up tightly, cut into mini rolls approx. 2 cm thick.
| Tip: | Spread 30 g of micro greens over the filling before rolling up. Garnish with micro greens. |
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