A delicate, fragrant omelet with cherries, light and original enough to offer an alternative to clafoutis.
Ingredients
- 60 g flour
- 2 pieces eggs
- 20 cl milk
- 250 g cherries
- 1 tbsp kirsch
- 1 pinch salt
- to taste cinnamon
- 60 g granulated sugar
- 60 g butter
- to taste powdered sugar
Method
- Wash the cherries, remove the stems, and pit them.
- Melt a pat of butter in a skillet and sauté the cherries for 5 minutes over medium heat. Let them cool to lukewarm.
- Prepare the omelet batter according to the prepared component recipe.
- Gently fold the lukewarm cherries into the batter.
- Heat a pat of butter in a small nonstick skillet. Pour in a ladleful of batter and spread it thinly.
- Cook over medium heat until the underside is nicely golden.
- Place a plate over the batter and invert the skillet to slide the omelet onto the plate. Return it to the skillet to cook the other side.
- Repeat with the remaining batter to make four omelets.
- Sprinkle each omelet with cinnamon and granulated sugar.
- Serve hot or lukewarm, optionally with a cloud of powdered sugar.
Nutrition
Per serving
- Energy
- 329.6 kcal
- Protein
- 7.21 g
- Carbohydrate
- 36.87 g
- Fat
- 16.84 g
- Fibre
- 1.53 g
- Calcium
- 76.44 mg
- Iron
- 0.74 mg
- Magnesium
- 32.88 mg