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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug. | 2. Add lightly beaten eggs and half the milk-water. | 3. Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water. | 4. Whisk some more, for about 1 minute. | 5. Add oil and salt, whisk for 1 more minute until smooth and frothy. | 6. Refrigerate for 1/2 hour. | 7. Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them. | 8. Spray a nonstick pan with oil and heat it up (not too hot!). | 9. Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even. | 10. Put the pan back on the heat and cook the underside until it is browned. | 11. Flip. | 12. Cook until ready. | 13. Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	1 1/2	cups		-	-	-	-
self raising flour	1/2	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water	1 1/2	cups	mixed	828.0	19.944000000000003	8.244	85.824
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
oil flavourless	2	teaspoons		-	-	-	-
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.