1 cup flour
2 eggs
1 cup milk (or as needed)
1 teaspoon salt
1 tablespoon cooking oil

Pour flour into a bowl, making an indentation in the center. Break eggs and add to flour center; add salt and milk. Stir with wooden spoon, or use hand mixer, on low initially, till ingredients are mixed. Batter needs to have a runny consistency. If too thick, add milk until consistency is such that it will pour easily.

Heat the oil in a 9-inch frying pan, swirling it to cover the entire bottom. When oil is hot, add 1/3 cup (or use a small ladle) of batter into the pan. Have the stove set to medium heat to avoid burning. Swirl the batter so it will run evenly over the bottom of the pan.

Brown it on the first side to a golden color, then turn over with a spatula and brown the other side to a golden color. Remove omelet and put it onto a plate, keeping it warm in the oven or on a warming tray, until all omelets are made. Always add a little more oil when the bottom of the pan becomes dry.

The omelets can be served warm. Spread your favorite jam across the center of an omelet and roll it up, then cut bite-sized pieces for eating. It is also tasty with applesauce spread across the center, or it can be eaten by itself.

It also can be used as a substitute for potatoes to go along with pork chops and vegetables, preferably in a white sauce. In this case, one can spread the vegetable across the omelet and roll it up.

Any leftover omelets are tasty as a cold snack, by themselves or with jam spread inside.

Makes 2 servings.