Roro's quick single – foam omelet with cherry compote and whipped cream

Ingredients for 1 servings:

• 4 tbsp flour
• 1 cup milk
• 1 egg(s)
• ½ cup of fruit compote (cherry, refrigerated, or 1/2 jar sour cherries)
• some lemon juice
• some sweetener, liquid
• ½ cup whipped cream
• 4 tsp cornstarch to thicken (if using jarred cherries)
• some butter or oil for frying
• e.g. lemon balm for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a perfect substitute when there’s no cake at hand…

Separate the egg. Beat the egg whites until stiff. Whisk the flour and milk until smooth and free of lumps. Then stir in the egg yolk. Let the batter rest for 15-20 minutes. It should be slightly thick (add a little more flour if necessary). Fold the egg whites into the batter. Heat the butter or oil in a small pan. Pour in the batter and bake over medium (careful) heat until golden brown. When bubbles form on the surface, turn the batter over. Cook briefly on the other side. Whip the cream with a little liquid sweetener until stiff. Season the cherry compote with a little lemon juice and liquid sweetener, if desired (alternatively, make your own compote – see the note below). Place the omelet on a plate, top with the cherry compote and whipped cream. Serve garnished with a lemon balm leaf. Note: If using jarred cherries, mix 4 teaspoons of cornstarch with a little of the cherry juice until smooth. Heat the remaining cherries and their juice in a saucepan. Stir in the cornstarch mixture and bring to a boil briefly until thickened. Season to taste with a little lemon juice and liquid sweetener (or sugar). Let cool, stirring frequently.