INGREDIENTS
(For 1 big / 2 middle sized / 4
little omelettes)
[*-*] 2 Egg yolks
[*-*] 2 Egg whites
[*-*] 40 grams/ 4.9 tablespoons of Powdered
sugar
[*-*] 30 grams/ 4.8 tablespoons of White
wheat soft flour
[*-*] Grated lemon peel of a half
lemon
[*-*] 10 grams/ 2.5 teaspoons of Vanilla
sugar
[*-*] 100 grams/ 1.006 cup of Preserved
or frozen fruit (preferably cranberries, blueberries, etc.)
[*-*] 200 millilitres/ 1.66 cup of
Sweet whipping cream
[*-*] 10 grams/ 1.23 tablespoon of
Powdered sugar (for spreading it over omelette before serving)
[*-*] Your
favourite Jam/Marmalade
PREPARATION
Whisk egg whites into hard snow and
slowly add all the sugar in it. Then add egg yolks, lemon peels and sifted
flour. Now gently mix it all together. If you like you can add ground
walnuts/hazelnuts.
On prepared baking tray with baking
paper, use a pastry bag filled with cream that you have made before. Now pour
the cream in a swirl move to make circle shape. Bake omelettes at the
temperature from 180ºC/ 356ºF to 200ºC/ 392ºF (from 15 to 20 minutes). Omelettes must have golden-brown
colour both sizes, then we know that it’s baked.
Still hot, remove them from baking
paper and spread a jam that you desire after it. Then fold it, fill it with
whipped sweet cream and add some preserved/frozen fruits.
Instead of powdered sugar you can use
a sweetener for diabetics, so that anyone can enjoy eating omelettes, even
diabetics.
For the holidays or birthdays you can
pour sweet liqueur (vanilla or menthol liqueur) over omelettes and light a
matchstick, then turn off the lights and put matchstick close to liqueur to
start burning. This will make a nice unforgettable atmosphere. But be careful,
do not get burned.
