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French Omelette

4 servings

Ingredients

• 140 g butter
• Lemon zest (grated) (nach Bedarf)
• Vanilla (nach Bedarf)
• 80 g Powdered sugar
• 6 Stk Egg yolk
• 6 Stk Egg white
• 60 g Sugar (for meringue)
• 120 g Flour
• Apricot jam (nach Bedarf)
• Powdered sugar (for dusting) (nach Bedarf)
• Fruit purée or raspberry juice (nach Bedarf)

Instructions

1. Beat 140 g butter with grated lemon zest, a touch of vanilla, and 80 g powdered sugar until fluffy.
2. Gradually add 6 egg yolks.
3. Whip 6 egg whites to stiff peaks, incorporate 60 g sugar.
4. Carefully fold the egg white mixture and 120 g flour into the butter mixture.
5. Distribute the batter among four cake pans or omelette pans and slowly bake in a preheated medium-heat oven until golden yellow.
6. Spread two layers with apricot jam and assemble.
7. Sprinkle generously with powdered sugar.
8. Sear a crosshatch pattern with a glowing hot iron.
9. Serve with fruit purée or raspberry juice.

Based on a cookbook by Hans Hofer (1964), adapted with AI.