for 4 person

Omelette strips

50 g	white flour
2 pinch	salt
1 dl	milk water (1/2 milk, 1/2 water)
1	fresh egg
	clarified butter for baking

Stock

8 dl	meat bouillon
1 tbsp	flat-leaf parsley, finely chopped
1 tbsp	chives

How it's done

Omelette strips

Mix the flour and salt in a bowl and create a well in the middle. Combine the milky water with the egg, pour into the well while stirring with a whisk, continue to stir until the batter is smooth. Cover and leave to stand at room temperature for approx. 15 mins. Heat a little clarified butter in a non-stick frying pan. Pour half 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 these steps with the remainder of the batter. Roll up the omelettes and cut into thin strips.

Stock

Bring the stock to the boil. Add the omelette strips and heat gently. Garnish with parsley and chives.

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