A popular sweet breakfast dish straight from Austria. It’s delicious, and its preparation only takes a few moments!
Ingredients:
- Sugar – 80 g
- Icing sugar – 1 tablespoon
- Cinnamon – a pinch
- Eggs – 4
- Butter – 2 tablespoons
- Potato starch – 2 teaspoons
- Milk – 300 ml
- Salt – a pinch
- Cherries – 700 g
- All-purpose flour – 250 g
Preparation:
Drain the cherries using a sieve, collecting the juice. Mix 2 tablespoons of juice with potato starch until smooth. In a small saucepan, bring the remaining juice to a boil with cinnamon. Add the potato starch mixture to the boiling juice, stirring, then bring to a boil until the liquid slightly thickens. Set aside to cool.
Preheat the oven to 80°C. Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form. Mix the egg yolks with sugar and salt until creamy. Alternately add flour and milk, stirring until smooth without lumps. Gently fold in the beaten egg whites and cherries.
Melt one tablespoon of butter on a large non-stick skillet. Cook half of the batter over medium heat for 2-3 minutes until lightly browned on the bottom, flip, and cook for another 3 minutes. Tear into small pieces using two forks and transfer to the preheated oven. Prepare the remaining batter in the same way. Sprinkle with icing sugar and serve with cherry sauce.
Tip: Don’t worry if the omelette breaks when flipping. Simply turn it a few times until cooked through and lightly browned on each side.
