Bring the milk, salt and butter to a boil, add in the flour, toast through and stir until the mixture separates from the edges, cool slightly, gradually incorporate the egg yolks. Beat the firm beaten egg whites with granulated sugar until stiff. Add 1/3 of the amount of whipped cream to the mixture, beat until hearty and smooth, then fold in the remaining whipped egg whites loosely.
In a frying pan, cream butter and with a small ladle
can also put four omelets at the same time. Bake the quantity, turn to the other side, finish baking on a low flame, but even better in the tube. Cut each omelet once on the diagonal, turn to the other side, fill with jam, beat together, arrange, sugar and then bring to the table.
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