Calvados Omelet
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/3 cup heavy cream
- pinch of kosher salt
- powdered sugar (for dusting)
- 1 tablespoon plus 1 teaspoon sugar
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 2 tablespoons unsalted butter, divided, plus 4 teaspoons unsalted butter, room temperature, divided
- 4 tablespoons calvados or other apple-flavored brandy, divided
- Carbohydrate 7 g(2%)
- Cholesterol 228 mg(76%)
- Fat 18 g(28%)
- Fiber 0 g(0%)
- Protein 7 g(14%)
- Saturated Fat 10 g(49%)
- Sodium 109 mg(5%)
- Calories 246
Preparation Whisk eggs, cream, flour, sugar, vanilla, and salt in a medium bowl until blended. Heat 1/2 tablespoons butter in an 8" 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.
Preparation Whisk eggs, cream, flour, sugar, vanilla, and salt in a medium bowl until blended. Heat 1/2 tablespoons butter in an 8" 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.
