Procedure
1) Separate the egg whites from the egg yolks and whisk the egg whites until stiff.
2) Prepare the batter. Into a bowl with the egg yolks, pour in 500ml of milk, then add the salt, one heaped tablespoon of sugar, vanilla sugar and both the spelt and the buckwheat flour. Mix well until you end up with smooth batter. To finish the batter off, gently fold in the whisked egg whites.
3) Melt half of the butter in a frying pan over a medium high heat, then pour in half of the batter. Sprinkle with some raisins and fry on both sides. Using a spatula or a pancake turner, tear the omelette into bigger pieces whilst still in the frying pan.
4) Transfer to a plate, sprinkle with some icing sugar and decorate with caramelised fruit. Serve and enjoy!
