for 24 pieces

Omelette batter

50 g	white flour
¼ tsp	salt
1 dl	milk water (1/2 milk, 1/2 water)
¼ dl	olive oil
1	egg

Omelettes

clarified butter

Filling

200 g	double cream cheese
1 tin	pink tuna in oil (approx. 155 g), drained, broken into chunks
2 tbsp	horseradish mustard
2 tbsp	capers, coarsely chopped
	salt and pepper to taste

How it's done

Omelette batter

Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, egg and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

Omelettes

Heat a little clarified butter in a non-stick frying pan. Pour one third 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 this process two more times.

Filling

Mix the cream cheese, tuna, mustard and capers, season.

Mini rolls

Spread the filling over the omelettes, roll up tightly, cut into mini rolls approx. 2 cm thick.

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