Omelette cake

Stir together the flour, milk and water. Whisk the eggs and add, lightly salt. Leave the batter to rest for 30 minutes.

Peel the cucumber and halve lengthways. Scoop out the seeds with a spoon. Cut the cucumber into small cubes. Halve the tomatoes, remove the seeds, cut into cubes. Dice the Emmentaler. Finely cut the herbs.

Mix all the filling ingredients together.

Heat some butter in a non-stick pan. Cook 4-5 omelettes using the batter, keep warm. Layer with alternating layers of omelette then vegetable-cheese mixture, if necessary using a cake ring. Serve warm.