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 recipe, you’ll turn to it often for a fast and easy dinner-party dessert or brunch entrée.
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