Omelet soufflé from Alsace
Eggs, flour, milk, salt and butter combine spectacularly in this dish to produce a baked omelet that rises in the oven like a soufflé. The only equipment you need is a wire whip — arguably, a fork could do the job — and a soufflé dish or cake pan with high sides.
When serving the omelet, you can squeeze on a dash of lemon juice and sprinkle it with powdered sugar, spoon caramelized apple or pear slices on top, or add some fresh berries.
The quantities below will make one omelet for one hearty eater or two light eaters. Doubling the recipe just entails using a larger pan. Recipes for the garnishes are below.
1/2 cup flour
1/2 tsp. salt
1/2 cup milk
2 tbsp. butter
Preheat the oven to gasmark 7 (400 F, 210 C).
Break the eggs into a large bowl. Whisk. Add the flour about a third at a time, whisking as you go. Add the salt and milk, whisking.
Place the butter in a soufflé dish or baking pan and heat in the oven until melted and bubbling. Swirl to coat the sides with butter.
Add the batter and bake for about 20 minutes, until the omelet has risen and the center is starting to brown.
Remove, garnish quickly and serve piping hot. Serves 1-2.
1) Lemon and powdered sugar: Squeeze a little lemon juice over the omelet. Spoon 1 tsp. powdered sugar (icing sugar, sucre glace) into a sieve. Using the back of the spoon, press the sugar through the sieve, sprinkling it evenly over the omelet.
2) Caramelized fruit: Quarter an apple or pear. Core, peel and slice it. Melt 1 tbsp. butter in a small pan. Sauté the slices until they start to brown, turning them over gently from time to time. Sprinkle with 1 tsp. sugar and stir. Serve on top of the omelet or in a small dish alongside.
3) Fresh berries: Scatter raspberries, blueberries or sliced strawberries around the omelet, preferably after garnishing with powdered sugar and lemon.