for 4 person

Batter

150 g	spelt flour
2 tbsp	sugar
2 tbsp	chia seeds
4 dl	milk
1 tbsp	sunflower oil
4	eggs

Rhubarb compote

450 g	rhubarb, cut into pieces
80 g	sugar
½ parcel	bourbon vanilla sugar
2 tbsp	water

Omelettes

clarified butter

To serve

4 tbsp	flaked almonds, roasted
	icing sugar, to dust

How it's done

Batter

Mix the flour, sugar and chia seeds in a bowl, make a well in the middle. Whisk the milk, oil and eggs, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

Rhubarb compote

Mix the rhubarb, sugar, vanilla sugar and water in a pan, cover and simmer over a medium heat for approx. 15 mins. until soft, allow to cool slightly.

Omelettes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking. Make 7 more omelettes with the remaining batter.

To serve

Fill the omelettes with the rhubarb compote, sprinkle with the flaked almonds and icing sugar.

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