1276 Jam omelet with bechamel cream sauce

• 12–15 eggs
• ¼ glass flour
• 2 pieces

Thoroughly beat 12–15 very fresh eggs. Butter a skillet, but not excessively, and pour on the beaten eggs in batches to make several thin pancakes. Flip each pancake onto a plate and, while the pancake is still hot, immediately spread it with jam (raspberry is best) and fold into fourths. When all the pancakes have been fried, arrange them