Yield: 1 servings
|1 tablespoon||Butter or margarine|
|\N \N||***FOR THE FILLING (THESE INGREDIENTS; (these ingredients|
|\N \N||; SHOULD BE AT THE SERVING TABLE)***, should be at the|
|1 cup||Fresh strawberries; halved, stems|
|\N \N||; removed|
|2 \N||Kiwis; peeled and sliced|
|1 \N||Banana; sliced|
|¼ cup||Pecan pieces|
|¼ cup||Maraschino cherries; (optional)|
|2 tablespoons||Confectioners sugar|
|⅓ cup||Apricot or other fruit flavored brandy; (70 proof)|
|½ cup||Sour cream|
INGREDIENTS FOR THE OMELET
Make the omelet: Beat together eggs and water until blended. In a 10inch omelet pan, heat butter or margarine until it sizzles. Pour in egg mixture.
With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the center so uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary. Continue until the egg is set and will not flow.
Tableside filling and flambe: Quickly take the hot pan with the omelet to the serving table. Fill the left side of the omelet with the first 5 ingredients (lefthanded people fill the right side). Fold the unfilled side of the omelet over the filling. Dust with sugar. Pour the brandy over the omelet and ignite it. Baste the omelet with the burning brandy until the fire goes out. Serve right from the pan.
Makes 4 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.