Yield: 1 servings
|3 \N||Egg yolks|
|½ \N||Lemon; rind of|
|½ ounce||Vanilla seeds|
|6 \N||Egg whites|
|40 grams||Butter; melted|
|1 ounce||Butter for frying|
|1 \N||Sprig mint for garnish|
Blend the egg yolks, lemon rind and vanilla seeds well together. Whip the egg whites with the sugar until stiff and fold them carefully into the egg yolk mixture.
Sift the flour over and fold it in to the mixture, whilst slowly adding the hot butter.
Melt the frying butter in an omelette pan and place in the omelette mixture.
Smooth the top with a wet palette knife and cook gently on the stove for 2 minutes. Place into the oven for a further 5-7 minutes.
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