Separate eggs. Beat egg whites with salt until stiff. Beat egg yolks with sugar until lightly creamy, stir in milk and then briefly stir in flour and baking powder. Finally, carefully fold in the egg whites.
Set in a hot, non-stick pan with a flake of butter at medium temperature. Turn once.
Brush the omelettes with either chocolate cream or jam, roll them up and enjoy!
Makes about 6 small or 4 large omelets.
This recipe is, so to speak, stuffed pancakes. My Bohemian grandmother often had this dish as a sweet lunch and we children always fought over the omelettes filled with Nutella.
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