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1
Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
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2
Add lightly beaten eggs and half the milk-water.
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3
Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
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4
Whisk some more, for about 1 minute.
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5
Add oil and salt, whisk for 1 more minute until smooth and frothy.
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6
Refrigerate for 1/2 hour.
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7
Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
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8
Spray a nonstick pan with oil and heat it up (not too hot!
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9
).
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10
Lift the pan off the heat.
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11
Ladle or pour a small amount of omlette mix into the pan.
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12
Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
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13
Put the pan back on the heat and cook the underside until it is browned.
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14
Flip.
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15
Cook until ready.
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16
Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm.
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17
Whilst you are making the others you can keep them like this in a warm oven.
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18
Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.
