German Omelettes

• 6 eggs
• 1 tsp salt
• 1 c flour
• Milk
• Velveeta

Mix eggs, salt, flour, and milk together until the consistency of pancake batter; whisk well and let sit for a few minutes.

Heat 1 tsp oil in a cast iron skillet over medium heat; when hot, put in one ladle of batter. (If the skillet is hot enough, the omelette will get "lacy" edges.)

Lift edges of omelette and tilt pan to allow top to run under and get cooked; flip omelette and put two pieces of Velveeta on one half.

Cook until bottom is done; put on plate and fold over.

Serve with applesauce.

Also pictured: white asparagus.

*Recipe courtesy of Grandma B