Sweet Fruit Omelet


Preparation info
  • Makes

    2 to 4

    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

In Viennese parlance, a dessert omelet is more closely related to a soufflé than to scrambled eggs. A bit of flour in the batter gives it a lovely texture similar to that of a light sponge cake. Stephanie omelet is always filled with some kind of apricot mixture—the simplest use apricot pre-serves—but in this version, fresh apricots are used, as befits a crown princess. Of course you can use any fruit in season, fresh or briefly sautéed, as long as it isn’t chilled. Once you master this rec