for 4 person

Batter

180 g	light spelt flour
¾ tsp	baking powder
¾ tsp	sodium bicarbonate
½ tsp	salt
1 dl	milk
2	fresh eggs, beaten
250 g	low-fat quark
125 g	cream quark
30 g	butter, melted, left to cool
1 tbsp	maple syrup

Omelettes

clarified butter for baking

To serve

1	avocado, halved and sliced
a little	sea salt
160 g	ham, sliced
2 tbsp	maple syrup

How it's done

Batter

Empty the flour into a bowl along with all the other ingredients up to and including the salt, mix and make a well in the centre. Whisk the milk, eggs and quark. Whisk in the butter and maple syrup, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins.

Omelettes

Preheat the oven to 60 °C, warm the platter and plates. Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to cover the base, reduce the heat. Once the underside is cooked and separates from the pan, turn the omelettes over, cook for a further 1 min., keep warm. Repeat these steps with the remainder of the batter.

To serve

Season the avocado with salt, serve on top of the omelettes along with the ham. Drizzle with maple syrup.

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