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
Batter
To fry the omelettes
Mushroom filling
How it's done
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Batter
Mix the potato starch, salt and ground mushrooms in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth.
To fry the omelettes
Heat a little clarified butter in a non-stick frying pan. Pour enough batter (approx. ¼) into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelettes, finish cooking and then keep warm. Stir the batter well, repeat the step 3 times.
Mushroom filling
Heat a little clarified butter in the same pan. Gently fry the mushrooms and diced apple for approx. 5 mins., season. Add the garlic and parsley, cook briefly. Add the sour single cream, heat gently. Fill the omelettes with the mushroom filling, bacon and salad.
| Serve with: | Curly endive salad |
|---|
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