Omelet with Leeks and Bacon
- For the omelet
- 150 grams Pastry flour
- 2 eggs
- 250 milliliters milk
- 2 teaspoons vegetable oil
- vegetable oil (for cooking)
For the omelet: Stir the flour with the eggs, milk, oil and salt. Allow to rest for 30 minutes. Stir in 25 grams (approximately 2 tablespoons) of the Gouda.
For the filling: Rinse and slice the leek into thin rings. Cook the bacon in a frying pan until browned. Add the leeks and cover until tender, about 8-12 minutes. Season with salt and pepper to taste. Stir in the creme fraiche.
Heat the oil in a skillet. Add 1/4 of the batter. Fill with 1/4 of the filling, sprinkle with 1/4 of the cheese and fold to close. Follow this process to make 3 more omelets.
Place the omelets in a 220°C (appeoximately 425°F) oven for 5 minutes. Serve immediately.