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.

Summary

Yield
Servings
SourceSwiss cuisine, breakfast recipes
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

6 oz
dried fruit
1 1⁄2 c
water
1 T
lemon juice
2 1⁄2 T
butter (unsalted butter or margarine, 1 Tbs for the fruit filling, 1 1/2 T for the omelet)
2 t
cornstarch
6 T
flour (white flour)
4  
eggs
1 c
light cream
1 pn
cinnamon

Instructions

  1. Soak the dried fruit all night long in the water and lemon juice. Drain fruit, holding liquid for later.
  2. 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.
  3. Add fruit and simmer on very low heat while you prepare the omelet. Add a little water if liquid reduces too much.

Cholermues

  1. 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.
  2. 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.
  3. Cook for 7 to 8 minutes, until the bottom of the omelet turns golden.
  4. 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.
  5. 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%