Omelet with Jam and Cream Bechamel

Ingredients

• egg yolks
• spoons sugar
• egg whites
• spoons butter
• raspberry jam
• spoon butter (bechamel)
• spoon flour (bechamel)
• pieces sugar (bechamel, lump)
• 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.