Omelet with Jam and Cream Bechamel

Ingredients

• 12 egg yolks
• 2 spoons sugar
• 12 egg whites
• 1 1/2 spoons butter
• raspberry jam
• 1 spoon butter (bechamel)
• 1 spoon flour (bechamel)
• 2 pieces sugar (bechamel, lump)
• 1 1/2 glasses cream
• flavoring

Instructions

1. Grind 12 yolks with 2 spoons sugar, fold in 12 whipped whites.
2. Bake thin pancakes on buttered small pans; spread each hot with raspberry jam, fold in four.
3. Arrange in a ring on a dish, keep warm in the oven.
4. Make cream bechamel (1 spoon butter, 1 spoon flour, 2 lump sugar, 1 1/2 glasses cream, flavored with zest/cinnamon/vanilla); pour over to serve.