SWEET OMELETTE with FLOWERS
For this dessert or snack or “snack” or starter I chose lilac flowers but this sweet omelette can be prepared with other flowers (roses, violets, lavender, etc.) provided they are edible and fragrant (be careful, lily of the valley flowers are not edible!), so it is best to check.
A surprising and delicious recipe to offer with vanilla or lemon ice cream, Chantilly cream or even more surprisingly with a well-flavoured green salad! The sweet omelette is also called “frying pan cream” because its appearance is a mix between an egg cream and an omelet.
It is essential to tear or crush the petals so their fragrance will be stronger. Maceration in sugar (or salt or eggs, etc.) is one of the ways to capture and preserve flavors.
Per person :
3 tbsp flowers (torn or crushed petals)
1 tsp of sugar
3 tbsp of water
1 egg
½ tsp butter or other fat
In a bowl put the sugar and the flowers and mix. Reserve 10 to 15 min. Beat the egg with the water. Add the sugar/flower mixture and stir. In a frying pan, heat the fat, pour in the preparation and cook over moderate heat. As soon as the edges “chill”, cover and cook until there is no more “mushy” surface. It’s ready ! Nice kitchen to all, Régine