Monday, November 09, 2009

Omelets Crêpe (serves one)

After a long time, I made something new - i.e., made it up myself. I was pretty happy with the result, so here goes! Happy cooking!


  1. Butter (preferably unsalted) – 3 spoons
  2. Mushrooms – 2 medium sized buttons, thinly sliced
  3. Onions – ½ medium sized, finely chopped
  4. Capsicum – ¼ large size, chopped
  5. Cheese Spread – two spoons. Slices / Cubes can be used too.
  6. Mayonnaise – two spoons
  7. Chicken / Lamb Salami – 2 slices
  8. Eggs – 2
  9. Milk – 2 spoons
  10. Salt, Ground Pepper and Oregano (ground / flakes) – to taste


  1. Place a non-stick frying pan on a medium flame, and add ¼ spoon of butter into it.
  2. When the butter heats up, place the salami slices on the pan and fry for one minute. Then flip the slices over and fry for another minute.
  3. Remove the salami slices from heat, chop them up and keep the frying pan aside.
  4. Now place a cooking pan on a medium flame, add two spoons of butter and heat.
  5. When the butter heats up and begins to foam, add chopped mushrooms, onions & capsicum, in that order, and sauté till cooked. Take care to maintain at least a minute’s gap between adding the three ingredients.
  6. Add the cheese, mayonnaise & chopped salami slices, sprinkle some ground pepper and oregano and mix well.
  7. Remove the mixture from heat and keep aside.
  8. Now add the eggs, milk, salt and ground pepper in a bowl, and whisk them together.
  9. Place the non-stick frying pan again on a medium flame, and add ¾ spoon of butter into it.
  10. Once the butter heats up and foams, add the egg mixture to the pan, and lower the flame. Make sure the egg mixture spreads evenly over the surface of the pan. You can either use a flat ladle to do that, or if you are experienced enough, simply tilt the frying pan so that the whole surface is covered.
  11. When the mixture settles down, and the moistness of the top surface evaporates, add the pre-cooked filling in the middle of the omelette. If the cheese has hardened by now, heat the mixture in an oven for a short while before adding it, so that the cheese has a thick consistency.
  12. Carefully fold the four sides of the omelette inwards, so as to cover the filling completely within the folds.
  13. Remove the omelette from the frying pan, taking care not to break it.
  14. Serve immediately, with tomato sauce if you like, else the cheese will harden.