Swiss breakfast omelet with dried fruit filling (cholermues)
Description
This Alpine omelet is more similar to crepes or a pancake than to a proper omelet. It is typically served with apples or pears, however, this recipe uses dried fruit in an tangy syrup as filling.
Ingredients
6 Ounce dried fruit 1 1⁄2 Cup water 1 Tablespoon lemon juice 2 1⁄2 Tablespoon butter (unsalted butter or margarine, 1 Tbs for the fruit filling, 1 1/2 T for the omelet) 2 Teaspoon cornstarch 6 Tablespoon flour (white flour) 4 eggs 1 Cup light cream 1 Pinch cinnamon
Instructions
- Soak the dried fruit all night long in the water and lemon juice. Drain fruit, holding liquid for later.
- Melt the butter in a small pan over medium-high heat. Add cornstarch, stirring quickly to avoid lumps. Stir in the syrup and the reserved liquid. Stir until mixture is thick and smooth.
- Add fruit and simmer on very low heat while you prepare the omelet. Add a little water if liquid reduces too much.
Cholermues
- Mix flour, eggs, single cream, and cinnamon in a large bowl. Whip until foamy. Cover bowl with a towel and let stand in refrigerator for 15 minutes. Take out and whip mixture again before using.
- Heat up a large skillet to medium high. Melt butter and add egg mixture when the butter is bubbling. Cover the pan and lower the heat.
- Cook for 7 to 8 minutes, until the bottom of the omelet turns golden.
- Use a wooden spoon or spatula to break the omelet into small bits -bite size- and turn them over. Allow egg mixture to become firm.
- Garnish with the stewed fruit and serve immediately.
Notes
- Use honey instead of maple syrup.
- Use half and half instead of light cream.
- Try to flavor the omelet with other spices -ground nutmeg, allspice or ginger, for instance.
- It is a long established practice to let the mixture for crepes, pancakes and similar stand for at least 15 minutes before using it -it can be prepared in the evening and kept in the fridge until the morning. Modern science does not find any difference between using the mix straight away or letting it stand, so it is your choice.
- Once you break the omelet into pieces and flip them over, you can turn off the stove and let the omelet cook on the residual heat in the pan.
Ingredients, metric
Fruit filling
175 g
dried fruit bits
350 ml
water
15 ml
freshly squeezed lemon juice
25 g
unsalted butter or margarine
10 g
cornstarch
15 ml
maple syrup
Cholermues
40 g
unsalted butter or margarine
125 g
white flour
4
eggs
250 ml
light cream
1 pinch
cinnamon
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
947.81
Calories From Fat (24%)
229.91
% Daily Value
Total Fat 25.89g
40%
Saturated Fat 11.66g
58%
Cholesterol 292.75mg
98%
Sodium 233.36mg
10%
Potassium 2212.79mg
63%
Carbohydrates 180.02g
60%
Dietary Fiber 20.26g
81%
Sugar 3.63g
Sugar Alcohols 0.00g
Net Carbohydrates 159.75g
Protein 16.50g
33%
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Description
This Alpine omelet is more similar to crepes or a pancake than to a proper omelet. It is typically served with apples or pears, however, this recipe uses dried fruit in an tangy syrup as filling.
Ingredients
| 6 | Ounce | dried fruit |
| 1 1⁄2 | Cup | water |
| 1 | Tablespoon | lemon juice |
| 2 1⁄2 | Tablespoon | butter (unsalted butter or margarine, 1 Tbs for the fruit filling, 1 1/2 T for the omelet) |
| 2 | Teaspoon | cornstarch |
| 6 | Tablespoon | flour (white flour) |
| 4 | eggs | |
| 1 | Cup | light cream |
| 1 | Pinch | cinnamon |
Instructions
- Soak the dried fruit all night long in the water and lemon juice. Drain fruit, holding liquid for later.
- Melt the butter in a small pan over medium-high heat. Add cornstarch, stirring quickly to avoid lumps. Stir in the syrup and the reserved liquid. Stir until mixture is thick and smooth.
- Add fruit and simmer on very low heat while you prepare the omelet. Add a little water if liquid reduces too much.
Cholermues
- Mix flour, eggs, single cream, and cinnamon in a large bowl. Whip until foamy. Cover bowl with a towel and let stand in refrigerator for 15 minutes. Take out and whip mixture again before using.
- Heat up a large skillet to medium high. Melt butter and add egg mixture when the butter is bubbling. Cover the pan and lower the heat.
- Cook for 7 to 8 minutes, until the bottom of the omelet turns golden.
- Use a wooden spoon or spatula to break the omelet into small bits -bite size- and turn them over. Allow egg mixture to become firm.
- Garnish with the stewed fruit and serve immediately.
Notes
- Use honey instead of maple syrup.
- Use half and half instead of light cream.
- Try to flavor the omelet with other spices -ground nutmeg, allspice or ginger, for instance.
- It is a long established practice to let the mixture for crepes, pancakes and similar stand for at least 15 minutes before using it -it can be prepared in the evening and kept in the fridge until the morning. Modern science does not find any difference between using the mix straight away or letting it stand, so it is your choice.
- Once you break the omelet into pieces and flip them over, you can turn off the stove and let the omelet cook on the residual heat in the pan.
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Remarkable
A kind of sweet omelet, known as cholermues, is a typical breakfast from Swiss Alps. The omelet is usually sprinkled with cinnamon and sugar, often filled with apples or pears, fresh, sliced or stewed.
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