2 Portions | Preparation time 15 min
INGREDIENTS
3 eggs
3 tablespoons of flour
1/3 of the glass of milk
1 piece of matured banana
1 teaspoonful of vanilla sugar
1 pinch of salt
1 pinch of sugar
1 tablespoon of clarified butter
1 tablespoon of raspberries
1 tablespoon of blueberries
INSTRUCTION
Crush a ripe banana with a fork in a bowl and leave it there. Heat the pan with a tablespoon of clarified butter. Beat the eggs with a whisk on a well-aerated foam, then add sugar and vanilla sugar. Add one tablespoon of flour and a pinch of salt. Continue aerating, adding milk and adding more tablespoon of flour at intervals. At the end add the banana. Pour the egg mixture into a very hot pan
After 30-45 seconds with a spatula, move the cut dough from the bottom of the pan to the middle part of the pan, and a new dough flows into this place. This process is interrupted when there is no liquid dough. Smooth the surface of the omelette with a spatula. The dough is to resemble a “curve” with a stiff, sticky foam. The next step is to turn the omelette. My patent on this is the second larger frying pan and a clever turn of both or if you have a frying pan with a steel handle then stay in an oven preheated to 80 degrees for 5 minutes. The laziness method is to divide the omelette into 2 halves and turn each of them separately with spatulas. After all, this is how it goes to be divided into 2 portions: ?
Decorate the omelette with raspberries and blueberries (I have them on duty frozen in the freezer).
