1. for the omelet dough, mix eggs and milk. Stir with flour until smooth. season with salt. Rest for 10 min.
2. preheat stove to 60 °C. In a coated pan of approx.
24cm heat a little oil. Pour approx. 0, 5 dl batter into the frying pan. Turn and turn the frying pan to distribute evenly. Bake a golden brown omelette.
Roll up and keep warm. Bake another 3-4 omelets in this manner.
For the filling, cut the chicken breasts in half lengthwise, then cut diagonally into narrow strips. In the same pan, fry in a little oil on both sides for 2 min.
2 minutes on each side, remove, season with salt and pepper. Cut the leek into thin strips, cut the garlic into thin slices, grate a little zest from the lemon, pluck the thyme leaves from the sprig. Steam everything together in butter in the same pan until the leek has collapsed a little, add the soup and crème fraîche, briefly toss lightly, add the chicken again, just until hot, season strongly with salt and freshly ground pepper. Spread filling evenly on the omelets, roll up.
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