What do you call a dessert crepe without any flour? Why, a sweet omelette of course! Because that’s exactly what it is. I was rather curious about this one because…well, an omelette is always savoury isn’t it? I guess not is the answer. It kind of acts as a dessert crepe but there is that unmistakeable eggy quality because as mentioned, it is an omelette. Apricot jam is a familiar friend in midcentury desserts and a flambe is always fun regardless of the occasion. Certainly gives this book a continental flair.
dash of salt
1/4 tsp grated lemon peel
1/4 cup butter
2 tbsp apricot jam
3 tbsp confectioners’ sugar
3 oz dark Jamaican rum
- Beat eggs and add salt and lemon peel.
- Melt butter under low to medium heat and add egg.
- Brown gently on both sides in a large circle.
- Remove to serving platter, spread with jam, fold over.
- Sprinkle with sugar.
- Warm up the rum slightly and then pour over eggs and set it on fire.