Calvados Omelet

By LRay

Recipes & Menus | recipes

Calvados Omelet
This lightly sweetened, crepe-like dessert is a great way to end any meal, be it breakfast, lunch, or dinner. It's delicious with crème fraîche or vanilla ice cream.

4 servings

Recipe by Prune in New York City

Photograph by Matt Duckor

February 2013

Ingredients

• 4 large eggs
• 1/3 cup heavy cream
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1 tablespoon plus 1 teaspoon sugar
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt
• 2 tablespoons unsalted butter, divided, plus 4 teaspoons unsalted butter, room temperature, divided
• 4 tablespoons Calvados or other apple-flavored brandy, divided
• Powdered sugar (for dusting)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk eggs, cream, flour, sugar, vanilla, and salt in a medium bowl until blended.

Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over medium-high heat. Add 1/3 cup batter and cook until bottom is golden brown, about 2 minutes. Flip omelet, remove skillet from heat, and add 1 tablespoon Calvados. Return skillet to heat and cook until Calvados thickens slightly, about 20 seconds.

Slide omelet onto a plate; fold into thirds. Spread 1 teaspoon room-temperature butter over; dust with powdered sugar. Repeat to make 3 more omelets.