SWEET MINI OMELETS WITH CHEESE

Makes 20 mini omelets.

4 eggs

¼ tsp. salt

2½ cups milk

¼ cup butter, melted 2 cups flour, sifted Canola oil for frying

Cheese filling:

1 container 5% or 9% white cheese

spread

1 container (250 gr.) 30% cream cheese 3 Tbsp. sugar 2 Tbsp. honey or silan

½ cup raisins

A pinch of lemon or orange zest

2 Tbsp. instant vanilla pudding powder

(optional)

Topping:

½ cup powdered sugar

Serving suggestions:

Cut-up fruit, ice cream, whipped cream, maple syrup, honey or silan

To prepare the mini omelets, add the eggs, salt, milk and butter to a medium bowl and whisk by hand until mixed well.

Pour the flour into a large bowl, and slowly add the egg mixture, while whisking. The batter should be watery. If it’s too thick, add another ¼ cup milk or water.

Heat a little oil in a 20-cm. frying pan over a low flame. Pour off any excess oil into a small bowl to use later.

Using a ladle, pour a bit of the mixture onto the middle of a frying pan. Shake the pan gently so that the mixture spreads out in a thin layer over the entire pan. Cook for 2 minutes until the omelet firms up and the edges begin to rise up. Then, flip it over and fry on the other side for a few seconds.

To prepare the cheese filling, combine all of the ingredients in a separate bowl. Spread 1 or 2 spoonfuls of cheese mixture over the cooked omelet, then roll it up tightly.

Alternatively, add the filling, then fold the omelet in half.

Level of difficulty: Medium. Time: 30 minutes.

Status: Dairy.