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Omelette parcels (yoghurt pot recipe)
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 651
  • Fat about 47g
  • Carbohydrates about 34g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 1 cup crème fraîche (200 g)
  • 0.25 tsp salt
  • a little pepper
  • 2 onions
  • 0.5 tbsp clarified butter
  • 160 g diced bacon
Omelette batter
  • 0.5 tsp salt
  • 1 cup white flour (150 g)
  • 1.5 cups milk (300 g)
  • 3 tbsp sunflower oil
  • 0.5 cup water (1 dl)
  • 4 fresh egg
To cook the omelettes
  • clarified butter
To serve
  • 0.5 bunch chives
  • Apron, Bowl, Frying pan, Paring knife, Plate, Rubber spatula, Scissors, Spatula, Tablespoon, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Empty the crème fraîche into a bowl, season, chill. Rinse out and dry the crème fraîche pot, use as a measuring cup. Peel the onion, cut in half and then into thin rings. Heat the clarified butter in a frying pan. Add the onion and diced bacon, fry for approx. 5 mins.
Omelette batter
Mix the flour and salt in a bowl. Add the milk, water, oil and eggs, whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
To cook the 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 and keep warm. Make 7 more omelettes with the remaining batter.
Spread 1 tbsp of crème fraîche, a few onions and some bacon on the upper half of each omelette. Fold the bottom half over the top and fold in the sides.
To serve
Finely chop the chives using scissors, sprinkle on top of the omelettes, serve.