Crispy omelettes with squash filling
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- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 180 gwhite flour
- 1 tspsalt
- 3 dlmilk water (1/2 milk, 1/2 water)
- 3fresh eggs
- 200 gsquash
- 200 graclette cheese in slices
- 5dried tomatoes in oil
- 1 tbspolive oil
- ¼ tspsalt
- a littlepepper
- clarified butter
- 1fresh egg
- 60 gbreadcrumbs
- clarified butter
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.