Thin omelette bags filled with 3 types of cheese on a bed of leek

Ingredients for 2 servings:

• 75 g flour
• ½ tsp salt
• 1 egg(s), beaten
• ½ dl milk (milk drink), or water
• e.g. oil or cooking butter
• 1 stalk(s) leek, light
• ½ tbsp olive oil
• 1 small onion(s), finely chopped
• 1 garlic clove(s), squeezed
• 3 tbsp white wine
• ½ dl vegetable broth
• 50 g Gorgonzola, or Cambozola
• nutmeg
• pepper
• Vegetable broth, instant
• 100 g cottage cheese
• 200 g ricotta or cream cheese
• 50 g Gorgonzola, or Cambozola
• Vegetable broth, instant
• pepper
• 1 bunch of chives, finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

for 4 thin omelettes of approx. 20 cm diameter

Omelettes: Mix flour and salt well in a bowl. Mix the egg and milk together, stir until smooth, and let stand, covered, for at least 1/2 hour. Heat a little oil or butter in a frying pan. Pour enough batter into the pan to thinly coat the bottom. Reduce heat, turning the omelette when the bottom is sufficiently cooked and releases itself. Slide the cooked omelettes onto a flat plate. Leeks: Halve the leek lengthwise, remove two outer leaves, and cook them in salted water for 2-3 minutes. Rinse with cold water, drain, and halve again lengthwise with scissors. Cut the remaining leek into small rings. Heat olive oil in a pan. Sauté the onion and garlic with the chopped leek. Add the white wine, reduce the heat, and reduce the heat. Add the vegetable stock and simmer, covered, for 15 minutes. Add the blue cheese and melt. Season the sauce and pour into an ovenproof dish. Mix the cheese for the filling and season to taste. Spread the filling in the center of the omelets, gathering the edges to create small pouches. Tie with the leek strips. Place the pouches inside the leek and cover with foil. Bake for approximately 10-15 minutes in the center of an oven preheated to 200°C (400°F).