|Sifted confectioner's sugar||3 Tablespoon|
|Light cream||2 1⁄2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Canned apricots||18 1⁄2 Ounce (1 Can)|
Separate the egg yolks and the whites.
Beat the yolks with 1 tablespoon sugar and the cream.
Fold in the stiffly beaten egg whites.
Heat the butter in a good-sized omelet pan and pour in the mixture.
Allow to set for 2 minutes, move the pan under the broiler with the heat turned to medium and continue cooking until just firm.
Meanwhile, heat the apricots.
Cover the omelet with half the apricots, fold and tip on to a hot dish.
Top with the rest of the sugar.
Mark lines on top with a heated skewer (this makes a caramel effect).
Serve with the rest of the apricots plus a little syrup.