Raisin Omelet Deluxe
This "omelet" is really a torte, of sorts, with thick crepe-like layers and a sweet raisin filling in between.
Makes 4 generous servings
Filling:
1⁄2 Pinch cup of wholesalt raisins 2 tablespoons sugar 2 cups water 1 tablespoon cornstarch Ground nutmeg to taste
Omelets:
Butter for pan 4 eggs 4 tablespoons flour Pinch of salt 1 1 ⁄2 cups sweet milk
Additional sugar for sprinkling
Make filling: In a saucepan, combine all ingredients; blend together to dissolve cornstarch. Bring to a simmer and cook over medium heat until thickened and slightly reduced (we let it cook about 10 minutes). Transfer to a bowl or shallow pan and let cool until it is just warm. Raisins will plump up during this time.
Make omelet: In a bowl, beat eggs, then add flour and salt and “beat this together good” (until smooth), then add milk.
Heat an 8- or 9-inch skillet over medium heat. Add just enough butter to cover pan when melted. Whisk egg batter to reincorporate flour and add one-third (about 3⁄4 cup) to skillet to cover bottom. Reduce heat to low to medium-low, cover pan with a splatter guard (or lid set ajar) and cook batter undisturbed until completely cooked and set. This will take about 8 to 10 minutes. Invert quickly but carefully onto a flat serving plate. Cover with half the raisin filling.
Repeat with half of the remaining egg batter, whisking batter before pouring into pan. Once cooked, invert this layer onto the first one, then cover with remaining raisin filling.
Then cook the remaining egg batter and flip on top of the other two layers. Sprinkle the top with sugar, cut into 4 wedges and serve.
Note: You may find it easier to cut this into wedges after chilling.