John Myers
Ingredients for 4 servings:
- 3 eggs
- 200 ml milk
- 200 ml cream
- 1 pinch of salt
- 2 tbsp sugar
- 200 g flour
- butter
- 500 g rhubarb (cleaned 400 g)
- 50 g sugar
- ½ vanilla pod(s)
- ½ lemon(s), zest
- 3 eggs
- 50 g sugar
- 500 g quark
- 4 egg yolks
- 50 g sugar
- ½ vanilla pod(s)
- 250 ml sour cream
- 2 tbsp cornstarch (e.g. Gustin)
- 250 ml milk
- powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Preparation: Mix eggs, milk, cream, salt, and sugar. Stir in the flour and cover the batter. Let it rest for at least 1 hour. Meanwhile, for the rhubarb compote, wash and trim the rhubarb. Cut thicker rhubarb stalks lengthwise once or twice and then cut into approximately 3 cm long pieces. Place in a saucepan with the sugar, the sliced vanilla pod and seeds, and the lemon zest. Simmer briefly over medium heat, stirring occasionally, until the rhubarb releases its juices. Then, still covered, let it simmer over low heat for 5 minutes. Remove the vanilla pod. Add a little butter to a hot 20 cm pan. Once the batter has rested sufficiently, cook a total of 8 not-too-thin omelets. Let them cool completely. For the quark cream, first mix the eggs and sugar well, then stir in the quark. Preheat the oven to 200 °C (top/bottom heat). Butter an oblong casserole dish. Spoon the rhubarb compote onto the omelets, not quite spreading it to the edges. Spoon over the quark cream. Roll the omelets up halfway from one side and then fold the other end over. Very carefully place them side by side in the baking dish, open side up. For the topping, mix the egg yolks, sugar, vanilla seeds, and sour cream with a mixer. Mix the cornstarch with the milk and stir in. Pour the topping over the omelets. Bake the whole thing at 200°C on the middle shelf of the oven for about 15 minutes. Dust with powdered sugar and serve hot. This recipe makes two omelets each for four people as a sweet lunch, but one omelet is sufficient for dessert.
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