Omelet Stephanie

2 T Butter
3 egg yolks
3 T confectioner's sugar, plus extra for sprinkling
3 T heavy cream
2 level T all-purpose flour
4 egg whites, stiffly beaten
6 oz raspberries

Melt the butter in a flameproof dish, and turn the dish to spread the butter
evenly.  Beat the egg yolks with 2 T of the confectioner's sugar until the
mixture is pale and forms ribbons.  Beat in the cream and the flour, then
fold this mixture into the egg whites.  Slide carefully into the hot,
buttered dish.  Cook in a preheated oven at 375 for just over 15 minutes.

Roll your raspberries in 1 T of the confectioner's sugar.  Slide the omelette
onto a warm plate, put the raspberries on one side, and fold over the
omelette.  Sprinkle with the remaining confectioner's sugar and serve at
once.