Rolled Omelet

Beat the eggs very well with the yolk, butter, rum, and sugar

Then, gradually add the flour to obtain a smooth and pliable dough that can be stretched well

Let it rest for 30 minutes

Roll out the dough thin on a floured surface and, using a rolling pin or knife, cut strips of about 1.5 cm in width and 20 cm in length

Wrap each omelet around your finger, forming a roll, and fry in hot oil until golden brown

For the syrup: In a pot, mix the sugar with water and bring to a boil, stirring only until the sugar dissolves

Let it simmer until it reaches a soft-ball stage (test by dropping a small amount of the mixture between your fingers; when it forms a fine thread that soon breaks)

Turn off the heat and dip the omelets in the syrup

Let it sit for 30 minutes.