Chocolate omelette with cinnamon and vanilla
1 serving
15 minutes
Chocolate omelet with cinnamon and vanilla is a refined combination of the lightness of a traditional omelet with the rich depth of cocoa, the spicy warmth of cinnamon, and the delicate aroma of vanilla. This dessert was born at the intersection of European culinary traditions, blending the classics of French cuisine with the richness of chocolate delicacies. Its taste is velvety and soft, with a light sweetness that pairs beautifully with the tartness of jam, giving the dish balance and complexity. This omelet is an ideal choice for a cozy breakfast or evening treat. It is served with hot cocoa, enhancing its chocolate notes and turning tasting into true pleasure. It is simple and quick to prepare, allowing everyone to feel like a true culinary master.
1
Whisk eggs, flour, sugar, salt, cocoa, cinnamon, and vanilla in a bowl with a blender until frothy (about 3 minutes on high speed).
- Chicken egg: 2 pieces
- Wheat flour: 1 tablespoon
- Sugar: 1.5 teaspoon
- Salt: 0.3 teaspoon
- Cocoa powder: 1 teaspoon
- Cinnamon: 0.3 teaspoon
- Vanilla sugar: pinch
2
Add milk and whip for another 1-2 minutes.
- Milk: 50 ml
3
Heat the pan and grease it with oil (it's better to use vegetable oil, but in a very thin layer).
4
Pour the mass obtained in point 2 into the pan and cover with a lid.
5
Cook on low heat for 5-7 minutes (until the surface of the omelet becomes matte).
6
Flip the omelet and cook for another 2-3 minutes (until browned).
7
Place the omelet on a plate and drizzle with jam (syrup) not too much. It's better to use jam with a slight tartness (I prefer blackcurrant).
8
It's best to serve an omelet with hot cocoa.
