INGREDIENTS
2 SERVINGS
- 3 eggs
- 1/2 cup of milk (125 ml)
- 1/2 cup of wheat flour
- 1 teaspoon of vanilla sugar
- a small pinch of salt
- butter
- a few Hungarian plums
- for serving: powdered sugar, clarified butter, lemon juice
PREPARATION
- Warm the eggs (e.g. put them in a pot with warm water) or take them out of the fridge first. Gently heat the milk or bring it to room temperature.
- Preheat the oven to 220 degrees C. Clarify 4 tablespoons of butter (heat in a pot, collect and remove the foam). Wash the plums, dry them, cut them into halves and remove the seeds.
- Put the eggs into a blender (standing, with a cup), add milk, flour, vanilla sugar and salt. Place an oven-safe skillet or other oven-safe pan on the gas. Heat it over medium heat, and when it is hot, spread 2 tablespoons of clarified butter over it.
- Mix the mixture of ingredients from the blender briefly (4 seconds) until uniform and pour slowly into the pan. Spread the plum halves on top and place in the preheated oven. Bake uncovered for 20 minutes, until the omelette has risen in places and is well browned and crispy.
- Remove from the oven and pour over the remaining clarified butter. Sprinkle with powdered sugar (necessarily, because the omelette itself is not sweet) and cut into portions. Sprinkle lemon juice on plates.
TIPS
You should use oven gloves when handling a cast iron skillet pan because the handle gets very hot.
Attention! If we do not have a frying pan or a dish that can be both heated on the fire and put in the oven, we can use an oven-proof dish or a baking tray. Instead of using the fire, we heat it in the oven and pour the omelette mixture into it. Continue baking as in the recipe.