Friar’s omelette
12 01 2008
Breakfast this morning was a very old dish, friar’s omelette. Peel, core and slice six crisp apples. Melt a knob of butter in a heavy frying pan, then add the slices of apple, a teaspoon of sugar and half a teaspoon of mixed spice. Fry the apples until soft, remove from the pan to a warm dish, and wipe the pan clean with kitchen paper or muslin.
Make up a thin, pourable batter with 1lb of flour, 2tbsp of sugar, half a teaspoon of cinnamon, an egg and as much milk as is needed to get the right consistency. Beat the batter very well. Pour a little batter into the hot frying pan, swirling it in circles until the batter has spread to the edges of the pan. When the batter has set and is lightly browned on the underside, flip the”omelette” or turn it with a spatula.
Take a sixth of the apple slices and spread them along the centre of the “omelette”. Fold one side over the apples and then the other. Turn immediately with a spatula to seal the edges shut. Work fast. When browned, turn again and brown the other side.
For breakfast, serve with a drizzle of fresh cream. For dessert or supper, serve with a splash of cider and clotted cream. Any excess batter can be thickened with self-raising flour, fried as drop scones and served cold with butter for morning tea. This recipe makes enough for three adults (or two adults and two children) for breakfast, or six adults as a dessert or supper.
mmmmmmmmm sounds lovely, will try that to night for dessert…don’t think I could face it for breakfast but then fruit is one thing that I can’t face at breakfast at the best of times.
well the news from the troops who had this this evening is mmmmmmmmmmm mega nice!
Even the boy who doesn’t like to mix his fruit with anything, needs to be separate, has eaten the lot.
You just made me drool on my keyboard. Yum.
This is another great one to try. DH is a chef and loves to try different recipes - these ones look nice a simple so I’ll give them a go. Thanks again.