Sweet Omelet

For sweet omelet, put raisins in small bowl and sprinkle with rum. Soak in it for at least 1/2 hour.

Beat egg yolks, sugar and orange juice over hot water bath until pale and thick.

Beat egg whites with salt until stiff but not too firm. Carefully fold into the egg yolk cream. Add half of the soaked raisins together with the rum and half of the hazelnuts.

Heat a knob of butter in a non-stick frying pan. Fry the omelettes one after the other. Pour some of the mixture onto the bottom of the pan and cook at a moderate temperature with the lid closed until the omelettes can be turned over with a plate, finish cooking on the other side and keep warm on preheated plates until all the omelettes are cooked.

Sprinkle sweet omelet with powdered sugar, the remaining raisins and the hazelnuts.

Preparation Tip:

Sweet omelet also tastes good with apple or pear compote!

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