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
How it's done
Mix the flour, sugar and chia seeds in a bowl, make a well in the middle. Whisk the milk, oil 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.
Mix the rhubarb, sugar, vanilla sugar and water in a pan, cover and simmer over a medium heat for approx. 15 mins. until soft, allow to cool slightly.
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, finish cooking. Make 7 more omelettes with the remaining batter.
Fill the omelettes with the rhubarb compote, sprinkle with the flaked almonds and icing sugar.
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