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
Omelettes
Asparagus
To serve
How it's done
Batter
Mix the flour, corn flour and salt in a bowl, make a well in the middle. Puree the tofu and cereal drink, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth.
Omelettes
Heat a dash of oil in a non-stick frying pan. Pour ¼ of the batter into the pan to thinly cover the base, immediately top with ¼ of the herbs. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette over and finish cooking, transfer to a cooling rack. Repeat these steps with the remainder of the batter.
Asparagus
Heat the oil in the same pan. Reduce the heat, add the asparagus, season, cook for approx. 10 mins. until soft, turning occasionally.
To serve
Cover the omelettes with the pesto and crème fraîche substitute, top with the asparagus, serve.
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