Ingredients

• 3 eggs
• 1/2 cup milk (125 ml)
• 1/2 cup wheat flour
• 1 teaspoon vanilla sugar
• small pinch of salt
• 2 tablespoons butter
• handful of raspberries

for those who want

• fresh raspberries for serving
• powdered sugar
• whipped cream or yogurt

Preparation

1. Preheat the oven to 220°C. At the same time, also preheat an ovenproof dish, cast iron or ceramic dish with a diameter of about 23 cm.
2. Place eggs in a blender (standing, with pitcher), add milk, flour, vanilla sugar and salt.
3. Mix the ingredients from the blender briefly (4 seconds) into a smooth batter.
4. Pull out the heated dish from the oven and pour 2 tablespoons of melted butter, then carefully pour the batter from the blender.
5. Sprinkle with a handful of raspberries and place back in the oven. Bake uncovered for about 15-20 minutes, until the omelet rises in places and is browned and crispy at the edges.
6. Remove from the oven, you can sprinkle with fresh raspberries and powdered sugar and serve with cream or yogurt.