Italian Talisman Italian Cook Book

Sweet Omelette in Flame

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.


3 eggs
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


  1. Beat eggs and add salt and lemon peel.
  2. Melt butter under low to medium heat and add egg.
  3. Brown gently on both sides in a large circle.
  4. Remove to serving platter, spread with jam, fold over.
  5. Sprinkle with sugar.
  6. Warm up the rum slightly and then pour over eggs and set it on fire.