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Strawberries and Cream Omelet

Serves 1 or 2

The first time I made this recipe for my mother, she was thrilled. She always loved her family's Pennsylvania Dutch heavy omelet topped with ketchup or apple butter, as is in the similar and related recipes. Since the omelet has a texture similar to a crepe, I decided it would work well with a stuffing. It is easier to handle than crepes and more forgiving than a traditional omelet. Serve for breakfast or as a dessert. This recipe can be made in any amount.


Place the sliced strawberries in a small bowl. Sprinkle with the sugar. Let set for about 30 minutes or until the sugar has dissolved and has made some juices.

Meanwhile, make the omelet. In a small bowl, mix together the eggs, water, salt and pepper. Add the flour and mix very well with whisk. Heat a 10-inch skillet over medium-high heat. Add just enough butter to coat bottom. When butter starts to sizzle, pour in the egg mixture. As eggs start to set on bottom, use a spatula and gently push to the center to allow the uncooked eggs to get to the bottom. Do not break apart. Cook until bottom is lightly browned and top is almost set. Flip the omelet. Continue to cook until done and bottom is lightly browned. When done, spoon some yogurt or sour cream and strawberries down the center; roll up the omelet. (If preferred, the cream and berries can be spooned onto one half of the omelet and then folded in half.) Place on a serving plate. Dust lightly with confectioners' sugar. Top with a dollop of yogurt or sour cream. Place a whole strawberry on top. Serve immediately.

Notes: If desired, the yogurt or sour cream can be sweetened with a little sugar. When serving two people, make one omelet, fill and roll, then cut in half on the diagonal, place on individual plates and garnish.