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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
Preheat the oven to 60°C, warm the platter and plates.
Place the flour, eggs, milk, butter and salt in a large measuring cup, puree with the blender. Cover the batter and leave to stand for approx. 10 mins.
Bring the apples, sugar, cinnamon and water to the boil in a pan. Cover and simmer for approx. 30 mins. until soft, stirring occasionally. Whisk thoroughly.
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, keep warm and make 10 more omelettes using the remaining batter.
Heat the clarified butter in a frying pan. Add the meat in batches, fry for approx. 4 mins. each, remove from the pan. Reduce the heat, add the shallot and garlic, sweat for approx. 3 mins. Return the meat to the pan, season.
Fill the omelettes with the mince, garnish with parsley, serve with apple sauce.
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