Mushroom-omelette Roll
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 5
- 6 eggs
- 1/2 liter milk
- 1/8 liter wheat flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter, margarine or cooking oil
- 1 liter chanterelle mushroom, hedgehog mushrooms,ceps
- 2 -3 onions
- salt
- black pepper
- basil or thyme
- cream or creme fraiche
- grated cheese
Recipe
- 1 preheat the oven to 200° c.
- 2 to prepare the batter, first mix the flour in the milk.
- 3 beat the eggs in a separate bowl and add to the flour and milk mixture.
- 4 spice with salt and pepper.
- 5 line a high-edged baking plate with greaseproof paper and pour the omelette batter on the paper.
- 6 bake in the oven until light brown.
- 7 overturn the omelette on another piece of greaseproof paper and remove the paper from the bottom.
- 8 chop the onions for the filling.
- 9 fry the chopped mushrooms in hot oil, add the onions and let cook until the liquid has nearly evaporated.
- 10 spice with salt and pepper, and, if you like, basil or thyme.
- 11 (in case you prefer the filling to be more saucelike, add a little cream to the mixture and let cook for a while).
- 12 check the taste.
- 13 spread the mixture on the omelette and roll the sheet up.
- 14 carefully move the roll on a greased ovenproof plate and sprinkle grated cheese on top.
- 15 heat the omelette roll in 200° c before serving.
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