Sweet shredded omelettes

150 g Italian '00' flour
2 glasses lukewarm milk
4 eggs
60 g raisins
60 g sugar
1 apple

I whisk the egg whites until stiff with a pinch of salt.
I soak the raisins.
I whisk the yolks with the sugar.
I coarsely grate the apple.

I mix the apple and raisins with the yolks and milk.
I add the whisked egg whites and mix gently.

I sift the flour and add it to the mixture, still mixing gently.

I take a good-quality non-stick frying pan and add a knob of butter. When it sizzles, I add a third of the mixture, making sure to scoop up the raisins too.

I cook it thoroughly on both sides.

Once the first is cooked, I add another knob of butter and cook the other two, placing them on a chopping board.

Using a knife, I cut them into strips, then into irregular pieces.
I think they are best warm, but if you want to make them in advance, reheat them before serving in a frying pan, in the microwave or for a few minutes under the grill.
Dust with icing sugar and serve with different types of jam, preferably homemade.