1. Beat one egg with little bit of cold water, set aside.

2. Beat remaining 11 eggs with salt, pepper, heavy cream.

3. Heat half of the butter in heavy-bottom skillet, sauté diced vegetables for 2-3 minutes.

4. Add egg mixture.

5. Stir constantly for 3-4 minutes or until eggs begin to set.

6. Add remaining butter, tabasco and herbs.

7. Remove from heat and allow to cool in refrigerator.

To assemble the omelet strudels:

1. Egg wash the bric dough.

2. Spoon equal portion of egg mixture onto each of 4 sheets of dough.

3. Sprinkle cheese evenly over egg mixture.

4. Roll up the dough, burrito style, with the side edged tucked in.

Preheat the oven to 200 degrees.

Line a baking sheet with parchment paper. Set aside.

In a medium mixing bowl, beat together the buttermilk and melted butter. When they are well combined, whisk in the egg yolks. Set aside.

Combine the flour, sugar, baking powder, baking soda, and salt in another mixing bowl. Set aside.

Using an electric mixer, beat the egg whites until soft peaks form. Pour the buttermilk mixture into the dry ingredients and mix them together to just blend. Do not overbeat. Add in the crushed Heath Bar. Using a rubber spatula, gently fold in the egg whites to just incorporate.

Heat a nonstick griddle over medium heat. Spoon the batter, about ¼ cup at a time, onto the hot griddle to make neat circles. Cook it for about 3 minutes, or until the top is filled with bursting bubbles and the bottom is golden. Turn and cook the remaining side. Place the cooked pancakes on the prepared baking sheet and into the preheated oven to keep them warm while you continue making pancakes.

For the whipped cream:

Combine the three ingredients and whip to stiff peaks.