🍰 Fluffy Omelette with Nougat Cream and Raspberries

Name: Fluffy Omelette with Nougat Cream and Raspberries
Total time: 30 min
Yield: 4 servings
Ingredients: Raspberries, fresh 125 g; Eggs 2 pcs.; Salt pinch; Sugar 2 tbsp; Wheat flour, Type 405 125 g; Baking powder 0.25 tsp; Milk 80 ml; Water 80 ml; Butter 2 tbsp; Quark 20% fat in total 250 g; Nougat cream 4 tbsp; Vanilla sugar 20 g; Icing sugar 1 tsp

279 kcal · 30 min · 4 servings

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Ingredients

Raspberries, fresh 125 g
Eggs 2 pcs.
Salt pinch
Sugar 2 tbsp
Wheat flour, Type 405 125 g
Baking powder 0.25 tsp
Milk 80 ml
Water 80 ml
Butter 2 tbsp
Quark 20% fat in total 250 g
Nougat cream 4 tbsp
Vanilla sugar 20 g
Icing sugar 1 tsp

Instructions

1. Rinse the raspberries thoroughly under running water.
2. Separate the eggs by dividing the yolks from the whites.
3. Beat the egg whites with a hand mixer and whisk attachment until stiff, along with a pinch of salt.
4. Place the beaten egg whites in a cool spot for later use.
5. Beat the egg yolks together with the sugar until frothy.
6. Stir in the flour and baking powder gradually into the yolk mixture.
7. Pour in the milk and water and mix everything well.
8. Gently fold the egg whites into the finished batter.
9. Heat a frying pan and melt 1 tablespoon of butter over medium heat.
10. Bake 4 omelettes from the batter one after the other.
11. Fry each omelette for about 2 minutes on the first side.
12. Flip the omelettes and fry for another 2 minutes on the other side.
13. Grease the pan with a little more butter if necessary.
14. Mix quark, nut nougat cream, and vanilla sugar in a bowl.
15. Cut the finished omelettes open and spread the cream on top.
16. Distribute the raspberries evenly over the cream.
17. Fold the omelettes together.
18. Dust the finished omelettes with powdered sugar.

Nutrition per serving

kcal: 279
Protein: 11 g · Fett/Fat: 13 g · Carbs: 32 g