Mark Hix recipe: Omelette soufflé with blueberries

Serves 4

Omelette soufflé with blueberries is a take on the classic French dish (Jason Lowe)

This is a take on the classic French dish and you can fill it with all sorts of things – make use of the abundance of summer fruits and make a summer fruit mixture or, as I've done here, use blueberries.

You can make the pancake mix in advance, along with the compote, and then you just whisk in the egg whites and fold together before cooking.

For the omelette

4 eggs beaten
40g flour
80-100ml milk
2 eggs, separated
50g caster sugar
50g butter

For the blueberry compote

150g blueberries
50g caster sugar

First make the blueberry compote. Put the berries in a saucepan with the sugar on a low heat and cook for 3-4 minutes, stirring every so often. Don't let the blueberries disintegrate too much. Remove from the heat and leave to cool a little. Now preheat the oven to 200C/gas mark 6.

To make the pancake mixture, whisk the eggs, egg yolks from the separated eggs, flour, caster sugar and one-third of the milk until it is smooth, then whisk in the rest of the milk to form a batter.

Whisk in the remaining milk, then strain if necessary. In a clean bowl, whisk the egg whites until stiff, then carefully fold in the pancake mixture.

Heat a small, non-stick frying pan. Add a little butter, pour in a quarter of the pancake mix, tilt the pan immediately so that the mixture spreads evenly, then pop them in the oven for 2-3 minutes until the mixture is just set.

Straight away, transfer to warmed serving plates, spoon the blueberry mixture in to the centre, fold the omelettes over and dust with icing sugar.