In small bowl, mix Wild Blueberries with Wild Blueberry jam to bind.

In a second bowl, beat eggs with cream, sugar and flour. Place a 12-inch frying pan over medium heat and melt 1 tablespoon butter. Add half of the egg mixture and turn down heat in order to slowly cook eggs. Flip over the omelette. Place omelette on a plate, scatter half the Wild Blueberries on it and roll it up.

Prepare a second omelette from remaining butter, egg cream and Wild Blueberries. Cut omelettes into pieces and sprinkle with pistachio and powdered sugar. Garnish mint leaves as desired.