Home · Recipes · Historical Cookbook · Blinis, Omelets, Pancakes

Ohrfeige or Omelette Soufflée

4 servings

Ingredients

• 4 pcs large fresh eggs
• 1 tbsp potato flour
• 0.12 l lukewarm milk, mixed with water
• 1 pinch lemon zest, grated
• salt (a little)
• any preserves (as needed)
• butter, for baking (a little)
• sugar, for sprinkling (a little)

Instructions

1. Beat the egg whites into very stiff peaks and only at the moment of baking, fold them into the batter previously stirred from egg yolks, potato flour, milk, lemon zest, and salt.
2. In a smooth pan, melt a little butter over an even, rather low heat, pour in the foamy mixture, place a preheated metal lid on top, and bake the "Ohrfeige" only on one side, without shaking, for about 10 minutes until dry on top and yellow underneath, occasionally rotating the pan.
3. Spread with any desired preserves or jelly, fold in half, slide onto a platter, and sprinkle with sugar.

Modernized from a treasured 19th-century German cookbook.