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Chia omelettes with rhubarb compote
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 511
  • Fat about 21g
  • Carbohydrates about 59g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 150 g spelt flour
  • 2 tbsp sugar
  • 4 dl milk
  • 4 egg
  • 1 tbsp sunflower oil
  • 2 tbsp chia seeds
Rhubarb compote
  • 450 g rhubarb, cut into pieces
  • 80 g sugar
  • 0.5 parcel bourbon vanilla sugar
  • 2 tbsp water
  • clarified butter
To serve
  • 4 tbsp flaked almonds, roasted
  • icing sugar, to dust
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And that's how it's done
And that's how it's done
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.
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.