Here are two versions of the outer, or omelette, Part of the recipe. The one without flour is perhaps more delicate. Both make enough batter for six very thin pancakes about ten inches in diameter. read more
- 1 egg
- 1 Tbs. Milk
- Salt and pepper to taste
Lightly grease a frying pan with butter, removing any excess with absorbent paper. Add the egg and tilt the pan to distribute the batter evenly. Cook the egg slowly, but thoroughly, over a low flame. The pancake should be very thin. Repeat this process six times.
- 1/2 cup self rising flour
- Pinch of salt
- 1 egg, well beaten
- 1/2 cup milk
Follow cooking directions for Pancake I
Sautee lightly in two tablespoons butter
- 1 small onion, minced
- 1/2 hot pepper, minced, or 1/2 tsp. Tabasco sauce
- 1 Tbs. parsley, chopped
- 1/2 tsp. lime juice
- 1 Tbs. Ketchup
- 1 seven-ounce tin shrimp or tuna, finely minced
Place the pancake on a flat surface and sparsely spread a bit of the filling in a narrow line, from edge to edge, across the center. Omelettes should not be too thick, so be sparing with the filling. Fold the pancake in half and roll it as illustrated. Chill the omelette thoroughly, then, cut it into sections about one and one-half inches long. Skewer with a toothpick.
- About 1/2 cup Parmesan Cheese
over omelettes on a serving plate. Omelettes are sometimes decorated with a drop of ketchup where the toothpick is to be inserted.