for 4 person

Vegetables

	clarified butter
500 g	carrots, diagonally sliced
350 g	leek, cut into rings
1	apple, coarsely grated
3 tbsp	tomato puree
2 dl	vegetable bouillon

Batter

150 g	light spelt flour
1 tsp	baking powder
½ tsp	salt
4	eggs
50 g	butter, melted, left to cool
3 ¼ dl	sparkling mineral water

How it's done

Vegetables

Heat the clarified butter in a non-stick frying pan. Add the carrots, stir fry over a medium heat for approx. 5 mins. Add the leek, continue to stir fry for approx. 5 mins. Add the apple, tomato puree and stock, mix and simmer for approx. 3 mins.

Batter

Mix the flour, baking powder and salt in a bowl, create a well in the middle. Combine the eggs and butter, gradually pour into the well while whisking, continue whisking until the batter is smooth. Whisk in the mineral water. Pour the batter into a tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C. Slide the tray onto the top shelf of the oven and bake for a further 5 mins. Remove, cut into 4 rectangles. Spread the vegetables on top of the omelettes, fold over gently.

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