Omelette:
6 eggs
2 tablespoons of sugar
1 tablespoon (chopped) of active dry yeast
Butter for brushing.
Filling:
6 cups (chopped) of raspberries
2 tablespoons of rum
1 tablespoon of grated orange peel
3/4 cup (chopped) of sugar.
To dust:
2 tablespoons of confectioner's sugar
Omelette:
6 eggs
2 tablespoons of sugar
1 tablespoon (chopped) of active dry yeast
Butter for brushing.
Filling:
6 cups (chopped) of raspberries
2 tablespoons of rum
1 tablespoon of grated orange peel
3/4 cup (chopped) of sugar.
To dust:
2 tablespoons of confectioner's sugar
Omelette:
Beat the eggs with a whisk in a blender until smooth, then fold in the yeast
Add butter to a non-stick skillet over medium heat
Pour 1/4 of the egg mixture into the skillet, cover and let cook for 2-3 minutes or until the edges start to set
Place 1/4 of the raspberries reserved and fold the omelette in half
Transfer to a plate and repeat the process with the remaining eggs and fruit cut into quarters
Filling:
Cut the raspberries into four pieces
Combine two cups (chopped) of the fruit, rum, orange peel, and 1/4 cup of sugar. Reserve
In a saucepan, combine the remaining raspberry mixture and sugar and cook for 5 minutes over medium heat
Remove from heat and strain through a fine-mesh sieve to obtain puree
To serve, distribute the puree on plates, arrange the omelettes, and dust with confectioner's sugar.
