First cook the filling for the omelet. Take the berries (I had strawberries), defrosts, slightly wrinkling with a fork and add sugar. In a saucepan, put on medium heat, bring to a boil and add starch. Stir well, keep on the fire for a few seconds and switch off

2 egg yolks, beat white with 1 tbsp of powdered sugar and vanilla. Proteins whisk in cool foam. Carefully enter the proteins in the egg yolks, preferably in two steps, and then stir with a whisk.

It gives a fluffy egg soufflé.

Now souffle spread on a heated pan, if the pan without nonstick coating, grease it with vegetable oil without smell. Soufflés flatten and cover with the lid. Fry on low heat, turn the omelette and wait for the top will not be sticky. On a hot omelette evenly spread the filling and wrap the rolls. Spread on a plate, sprinkle with sugar

And in a hot oven at maximum temperature about two minutes-three, to the sugar has become caramel. Be careful, the plate is very hot!!!

You can, of course, in the oven not to, and just sprinkle the omelette with icing sugar and decorate with berries. The berries can take on your taste, you can make a berry mix. I wish you all a pleasant appetite!!!