This Alpine omelet is known as cholermues. It is closer to a pancake than to a proper omelet. It is typically served with apples or pears, however, this recipe uses dried fruit in an tangy syrup as filling.
- Soak the dried fruit all night long in the water and lemon juice. Drain fruit, holding liquid for later.
- Melt the butter in a small pan over medium-high heat. Add cornstarch, stirring quickly to avoid lumps. Stir in the syrup and the reserved liquid. Stir until mixture is thick and smooth.
- Add fruit and simmer on very low heat while you prepare the omelet. Add a little water if liquid reduces too much.
- Mix flour, eggs, single cream, and cinnamon in a large bowl. Whip until foamy. Cover bowl with a towel and let stand in refrigerator for 15 minutes. Take out and whip mixture again before using.
- Heat up a large skillet to medium high. Melt butter and add egg mixture when the butter is bubbling. Cover the pan and lower the heat.
- Cook for 7 to 8 minutes, until the bottom of the omelet turns golden.
- Use a wooden spoon or spatula to break the omelet into small bits -bite size- and turn them over. Allow egg mixture to become firm.
- Garnish with the stewed fruit and serve immediately.
You can substitute honey with the same amount of maple syrup or double amount of sugar.
Use half and half instead of light cream.
Try to flavor the omelet with other spices, such as ground nutmeg, allspice or ginger, for instance.
It is a long established practice to let the mixture for crepes, pancakes and similar stand for at least 15 minutes before using it -it can be prepared in the evening and kept in the fridge until the morning. Modern science does not find any difference between using the mix straight away or letting it stand, so it is your choice.
Once you break the omelet into pieces and flip them over, you can turn off the stove and let the omelet cook on the residual heat in the pan.