for 4 person

Batter

75 g	potato starch
¼ tsp	salt
10 g	dried porcini mushrooms, finely ground
1 ½ dl	milk
½ dl	sparkling mineral water
2	fresh eggs
25 g	butter, melted, left to cool

To fry the omelettes

clarified butter

Mushroom filling

300 g	mixed mushrooms (e.g. mushrooms, egg sponges, and herbalseitlinge, in pieces)
1	apple, cut into cubes
½ tsp	salt
a little	pepper
1	garlic clove, squeezed
½ bunch	flat-leaf parsley, finely chopped
200 g	sour single cream
50 g	dry-cured country bacon, cut into strips
40 g	curly endive, cut into pieces

How it's done

Batter

Mix the potato starch, salt and ground mushrooms in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth.

To fry the omelettes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter (approx. ¼) into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelettes, finish cooking and then keep warm. Stir the batter well, repeat the step 3 times.

Mushroom filling

Heat a little clarified butter in the same pan. Gently fry the mushrooms and diced apple for approx. 5 mins., season. Add the garlic and parsley, cook briefly. Add the sour single cream, heat gently. Fill the omelettes with the mushroom filling, bacon and salad.

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