Ingredients
-
1
-
1
-
2
-
6
-
2/3
-
1
-
-
-
-
-
-
-
-
-
Directions
Sour Cream Dessert Omelet,This is from The Norwegian Kitchen and is being posted for the Zaar World Tour 2005. Great topped with fresh berries and powdered sugar.,This recipe was a lovely surprise Paula. I knew that it would taste great but had no idea that it would be so wonderful. This omelet truly is as light and fluffy as a cloud, soft, tender and oh so flavorful. The omelet has a unique texture and was the perfect bed for my tart, semi sweet raspberries and homemade syrup. I garnished the omelet with a little icing sugar. Thanks so much for sharing this recipe, I will be adding it to my Favorites of 2011. Made for ZWT7 Witchin Kitchen.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Whisk Together the Cream and Sour Cream With 1 Tablespoon of the Sugar. |
|
3
Done
|
Beat Egg Yolks With the Remaining Sugar Until Light and Lemon-Colored; Fold Into the Cream Mixture. |
|
4
Done
|
Fold in the Flour. |
|
5
Done
|
Beat Egg Whites Until Stiff but not Dry and Fold Into the Cream Mixture. |
|
6
Done
|
Pour Into a Greased Ovenproof Dish (8 or 9-Inch Cast Iron Skillet Works Great). |
|
7
Done
|
Bake Until Puffed, Golden and Set About 15 to 20 Minutes. |
|
8
Done
|
Enjoy Topped With Fresh Berries and a Dusting of Powdered Sugar. |
