Tip the sugar for the compote into a small, heavy-based saucepan with 1 tbsp water. Let the sugar dissolve over a low heat, stirring every now and then. Pour in the crème de cassis if using, then turn the heat up and let the mixture bubble for 1-2 mins until lightly syrupy. Remove from the heat and gently stir the strawberries into the hot syrup. Leave to cool.
When ready to serve, make the omelettes. Separate the eggs, putting the whites into a large mixing bowl and the yolks into a smaller one. Add the vanilla to the yolks and beat well with a fork. Whisk the egg whites until stiff and frothy. Tip in the sugar and whisk again until thickened, then carefully fold in the yolks with a spatula or large metal spoon. Heat a small knob of butter in a 20cm diameter nonstick frying pan. Preheat the grill to high.
Spoon half the omelette mixture into the frying pan and gently spread it out to fill the pan, being careful not to deflate it. Cook over a medium heat until the bottom of the omelette is a pale golden, about 2-3 mins. Check by lifting it up from the edge with a small palette knife. Put the pan under the grill for about 1 min, just until the top is starting to turn golden round the edges. Don’t leave for too long or the mixture will lose its lightness. Remove from the grill, then using a slotted spoon, quickly spoon some of the strawberries over one half of the omelette and carefully fold the other half over the fruit, using a spatula to help. Tilt the pan and slide the omelette onto your serving plate.
Spoon a little of the syrup around, dust the top with icing sugar and serve immediately with a dollop of whipped cream. Quickly repeat with the rest of the butter, omelette and strawberry mixtures, giving the omelette mix a light stir if it is starting to separate slightly.
See more Berry recipes