Ingredients:
45 + 100 gr. sugar
3 egg whites
3 egg yolks
50 gr. flour
50 gr. butter
150 gr. cream
100 gr. prune (stoneless)
100 ml water
20 - 30 ml rum

Preparation and serving:
Mix the prune with sugar (100 gr.) and water and bake at moderate heat until the prune becomes soft. Then puree the mixture, add the rum and stirr enough to make it homogeneous.
Stir the egg whites with the rest of the sugar to make a homogeneous mixture. Stirr the egg yolks and add the whites. Add gradually the flour while stirring in the meantime. Pour the halv of the mixture in a 30 cm. pan, greased with butter. Rost at moderate heat 3 - 4 min. and turn on the other side. Proceed in the same way with the other half of the mixture.
Add 130 gr. cream to the prune puree, stirr and spread over the omeletes.
Serve hot, folded in half, powdered with sugar and garnished with the rest of the cream.

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