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Crispy spinach & cheese omelettes
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 268
  • Fat about 14g
  • Carbohydrates about 23g
  • Protein about 11g
This is needed
This is needed for 8 pieces
Batter
  • 1 tsp salt
  • 180 g white flour
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 3 fresh egg
Spinach and cheese filling
  • 2 dl vegetable bouillon
  • 1 tbsp white flour
  • 1 tbsp butter
  • 100 g Lucerne cream cheese
  • 180 g frozen leaf spinach, defrosted
To fry the omelettes
  • clarified butter for frying
Crispy spinach & cheese omelettes
  • 1 fresh egg
  • 60 g breadcrumbs
Tools
  • Bowl, Cooking spoon, Fork, Frying pan, Measuring cup, Pan, Plate, Rösti grater, Spatula, Tablespoon, Teaspoon, Whisk, deep plate, Kitchen scales
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And that's how it's done
And that's how it's done
Batter
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.
Spinach and cheese filling
Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in all of the stock at once, bring to the boil while stirring, reduce the heat and simmer for approx. 5 mins. Remove the pan from the heat, grate in the cheese, continue to stir until the cheese has melted. Thoroughly squeeze out the spinach, mix into the sauce.
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 spinach & cheese omelettes
Beat the egg in a deep dish. Empty the breadcrumbs onto a plate. 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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