1/2 cup (scant) of milk
3/4 cup (scant) of all-purpose flour
1 pinch of salt
2 eggs (separated, whites and yolks)
2 tablespoons of butter or margarine
2 tablespoons of dried cranberries
2 tablespoons of heavy cream
For dusting
1/2 cup (scant) of milk
3/4 cup (scant) of all-purpose flour
1 pinch of salt
2 eggs (separated, whites and yolks)
2 tablespoons of butter or margarine
2 tablespoons of dried cranberries
2 tablespoons of heavy cream
For dusting
1 In a bowl, whisk together the milk, flour, salt, and egg yolks until smooth
Whisk the egg whites until stiff peaks form
Fold into the wet ingredients delicately
Add the heavy cream
In a 10-inch non-stick skillet, melt the butter over medium heat
Place half of the mixture and sprinkle with half of the cranberries
2 Let it cook slowly on one side until lightly browned at the bottom, then flip and cook the other side
Don't let it dry out too much
Flip again to cook the other side
Cut into small pieces
3 Make another omelette with the remaining mixture and cranberries
Cut, dust with powdered sugar, and serve.
