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Crispy omelettes with squash filling
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 297
  • Fat about 16g
  • Carbohydrates about 24g
  • Protein about 14g
This is needed
This is needed for 8 pieces
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 1 tsp salt
  • 180 g white flour
  • 3 fresh egg
Squash filling
  • 200 g squash (e.g. butternut)
  • 200 g raclette cheese in slices
  • 5 dried tomatoes in oil, drained
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • a little pepper
To fry the omelettes
  • clarified butter for frying
Crispy squash omelettes
  • 1 fresh egg
  • clarified butter
  • 60 g breadcrumbs
  • Bowl, Cooking spoon, Fork, Frying pan, Measuring cup, Paring knife, Peeler, Plate, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, deep plate, Kitchen scales
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milky water 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.
Squash filling
Peel the squash, remove the seeds, cut into small cubes along with the cheese. Finely chop the tomatoes. Heat the oil in a frying pan. Cook the squash and tomatoes for approx. 5 mins., season, leave to cool. Mix in the raclette cheese.
To fry the omelettes
Heat a little clarified butter in a non-stick frying pan. Pour 1/8 of the batter into the pan to make an omelette (approx. 14 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking. Remove from the oven, place on a plate, repeat the process with the remainder of the batter.
Crispy squash omelettes
Beat the egg in a deep dish. Empty the breadcrumbs into a shallow dish. Place approx. 2 tbsp of filling onto one half of each omelette. Brush the edges with a little egg, fold the other half of the omelette over the filling, press down firmly. Dip in the egg and then in the breadcrumbs. Heat the clarified butter in the same frying pan. Fry for approx. 2 mins. on each side until crispy, keep warm.

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