1. preheat the oven to 200 degrees. Stir 4 tbsp. milk together with the flour. Boil the rest of the milk, add 30 g of sugar and the flour. Stir until everything is smooth, then pass through a fine sieve.
2. stir in cinnamon, yolks, almond kernels, orange liqueur and vanilla pulp.
3. whip the egg whites together with the remaining sugar until stiff and fold into the omelet mixture.
Heat clarified butter in a frying pan. Sprinkle almond flakes, pour omelet mixture on top, spread smoothly and bake in heated oven for 10-15 min.
In the meantime, chop the orange peel (without the white inner skin) and cut it into small strips. Caramelize sugar in a saucepan, add orange strips. Extinguish with orange juice and boil everything together until syrupy.
Cut strawberries into halves or quarters, add to the caramel and toss once.
Remove omelet from heat, mold some of the strawberries onto one half of the omelet and fold the other half over the top.
Turn omelet out onto a serving plate, drizzle with honey, sprinkle with powdered sugar to taste. Serve with vanilla sauce and remaining strawberries.
Baking time: 10 min.
Wine recommendation: Edelsüsser Eiswein, Riesling, from Rheinhessen
Tip: Instead of clarified butter, you can also use butter in most cases.
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