4-6 servings
- dough
- 150 g flour
- 2 decilitres water
- 2.5 decilitres milk
- 3 tablespoons sour cream
- 50 g mild Emmentaler AOC grated
- 50 g Sbrinz cheese grated
- 4 eggs whisked
- salt, pepper
- 3 tablespoons oil
- 1 onion chopped
- 400 g chicken chopped or cut into strips
- 1 carrot big, grated
- 1 leek cut into strips
- 1 tin Pelati (peeled tomatoes) small, without juice
- 2 tablespoons tomato purée
- 1/2-1 decilitre red wine
- salt, pepper
- cayenne pepper
- Herbes de Provence
- 20 g butter
- 20 g flour
- 3 decilitres milk
- 1 decilitre cream
- 50 g Sbrinz cheese grated
- 50 g mild Emmentaler AOC grated
- salt, pepper
- nutmeg
- oil for baking of the omelettes
- butter for the casserole
- 50 g mild Emmentaler AOC grated
- Mix all ingredients for the dough and let the dough rest for 30 minutes.
- In the meantime, for the filling, fry onion in hot oil until translucent, add meat and saute. Add carrot and leek and steam for 5 minutes. Add Pelati and tomato purée and deglaze with red wine. Flavour, let simmer for 10 minutes and put apart.
- For the Mornay sauce, melt butter in a small pan, add flour and steam briefly without colour. Take from fire and deglaze with milk and cream while stirring. Add Sbrinz cheese and Emmentaler AOC and let melt. Flavour and put apart.
- Stir up briefly the dough for the omelettes, fry thin omelettes in hot oil, pile up on a plate.
- Butter a round or square casserole and fill with omelettes and meat filling by turns.
- Douse with Mornay sauce, sprinkle with Emmentaler AOC and bake in the preheated oven at 220° C for 20-30 minutes.
Tip: Serve with salad.