These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi’s Plenty, can be filled with almost anything: sautéed spinach, smoked fish, mushrooms, cheese, crispy bacon, cooked ham, or, as Ottolenghi does, saffron potatoes, crème fraîche, and Swiss chard. You can make them ahead and rewarm them in a 300°F oven. Served with a salad, they make for a light, satisfying lunch.
- 1Heat the oven to 300°F and arrange a rack in the middle.
- 2Place eggs, milk, and herbs in a large bowl, season with several pinches of salt and pepper, and whisk until eggs are broken up.
- 3Heat 1 teaspoon of the oil in a 10-inch nonstick frying pan or 8-inch crêpe pan over medium-high heat until shimmering. Add a quarter of the egg mixture (about 1/3 cup) and rotate the pan to distribute the mixture in a thin, even layer until it reaches the edges of the pan. Cook undisturbed until the edges start to brown and the egg is just cooked through, about 30 seconds (you do not need to flip it). Carefully slide the omelet onto a baking sheet. Repeat with the remaining oil and egg mixture to make three more omelets. (It’s fine to stack the omelets on the baking sheet.)
- 4Spread a quarter of the crème fraîche or sour cream over half of one omelet, fold in half to enclose the crème fraîche, then in half again, forming a fan shape; set aside on the baking sheet. Repeat with the remaining crème fraîche and omelets. Evenly space the filled omelets on the baking sheet and place in the oven until heated through, about 3 to 4 minutes. Serve immediately.