Pumpkin Seed Sponge Omelettes


Rating: 3.88 / 5.00 (17 Votes)


Total time: 30 min

Servings: 30.0 (servings)

Ingredients:











Instructions:

Beat egg whites with sugar, cornstarch, vanilla sugar and salt until firm but still greasy. Mix the flour with the pumpkin seeds. First fold in the yolks, then the flour-pumpkin seed mixture. Spiralize omelets with a smooth nozzle onto a baking paper and bake only very lightly (so that they do not break when folded). Immediately after baking, peel off the paper, press in the center with a wooden spoon handle and fold up at this point. Now you can fill the omelets with whipped cream and fresh seasonal fruit. Sprinkle with powdered sugar.

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