1202 Omelet with jam

Omlet s varen’em


  • glass fine sugar
  • 7 eggs
  • glass flour
  • ¼ lb butter
  • zest of ½ lemon or cinnamon
  • 1 glass jam
  • 1 glass cherry syrup
  • 6 egg whites


Beat 7 egg yolks with glass sugar until white. Add the zest of ½ lemon or, preferably, cinnamon, 3 spoons melted butter, glass flour, and 7 beaten egg whites. Pour 1 spoon melted butter onto a large skillet and heat until very hot. Pour on the batter and bake in the oven for 10–15 minutes. As soon as it is cooked, immediately add jam without syrup—cherry or, even better, black currant. Roll the omelet into a tube and return it to the oven for 5 minutes. To serve, cut into diagonal slices, arrange them on a platter, and strew with sugar, or arrange them around a platter like a garland and fill the center with a meringue made as follows. Fold 1 glass cherry syrup into 6 beaten egg whites, strew with sugar, and bake for several minutes.

Pour on vanilla or sabayon sauce.

Or cook on small skillets,* place one layer on top of another on a platter, spreading the layers with jam, and serve.

*These are small cast iron plates, usually stored in a stack. They have removable handles that are used to grip the plates and move them around the stove.