Summary

Ingredients

• 200 g flour
• 1 teaspoon salt
• 4 egg (s)
• 2 dl milk
• 2 dl water
• little oil

For the filling:

• 20 g butter
• 800 g mushrooms (brown mushrooms)
• 2 teaspoons lemon juice
• 0.5 ½ spring onion (s)
• parsley
• 0.5 teaspoon ½ salt
• a little pepper from the mill
• 1 dl cream
• Thyme
• oregano

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Instructions

1. Put the flour in a bowl, form a well. Add salt. Mix the eggs, milk and water well in a measuring cup and mix the flour from the middle. Cover and let rest for approx. 30 minutes at room temperature.
2. Heat the oil in a frying pan. Pour in the dough with a ladle and let it flow evenly (swivel the pan). Bake the omelettes until golden brown on both sides and cover and keep warm. (Tip: set the oven to 50 ° and top and bottom heat.)
3. Put butter in a pan. Wash the mushrooms, cut the stems, cut into slices or quarters depending on the size, add. Drizzle with the lemon juice. Cut the onion and herbs, add. Season, cover and heat on high until it sizzles. Switch back to a low level immediately, steam. The steaming time for mushrooms is 5-10 minutes. Possibly Refine with cream.
4. When serving, add the filling to the omelettes and roll up.
5. Variation: You can put the rolled omelettes in a fire-proof gratin dish, cover with napoletana sauce or cheese sauce and gratinate.
6. The steaming time for other mushrooms is 10-15 minutes for chanterelles, 10-15 minutes for morels and 5-10 minutes for porcini mushrooms.