Calvados Omelet
Delightful and rich, these omelets are a decadent treat for any brunch or special occasion. Fluffy and golden on the outside with a luscious creamy filling, each bite is a harmonious blend of sweetness and warmth. Dusted with a touch of powdered sugar, they are a perfect balance of flavors that will leave you craving more.
— Constant Cookbook
Ingredients
- 4 large eggs
- 1/3 heavy cream
- 1 plus 1 teaspoon all-purpose flour
- 1 plus 1 teaspoon sugar
- 1/2 vanilla extract
- of kosher salt
- 2 unsalted butter, divided, plus 4 teaspoons unsalted butter, room temperature, divided
- 4 Calvados or other apple-flavored brandy, divided
- Powdered sugar (for dusting)
Instructions
- 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.
Yield
4 servings
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