French Style Caramelized Apple and Calvados Omelettes
These sweet omelettes are a classic French dish from Normandy, teaming the abundant apples and calvados of the area together in this chic dish.
This is a dish that’s easy to make, and surprisingly filling. Why not try it for a different brunch dish with a twist?
Serve with a dollop of crème fraiche and a dusting of icing sugar.
Instructions
In a liquid measuring cup, combine the milk with 1⁄2 teaspoon salt and the eggs, and whisk until smooth.
In a 10-inch nonstick skillet, warm 1 tablespoon butter over medium heat. Add the granulated sugar, calvados, and apples, and cook, stirring occasionally, until the apples are tender but not falling apart, about 6 minutes.
Stir in the remaining 1⁄4 teaspoon salt then spoon the apples out of the skillet and onto a plate.
In a liquid measuring cup, combine the milk with 1⁄2 teaspoon salt and the eggs, and whisk until smooth.
Return the skillet to medium heat, and melt 1⁄2 tablespoon butter. Pour in half the egg mixture and cook, stirring constantly to create small curds.
When no more liquid egg covers the bottom of the pan, stop stirring, to allow the omelet to set. Spoon half the cooked apples down the center of the eggs, then, using a spatula, fold one third of the omelet over the apples.
In a 10-inch nonstick skillet, warm 1 tablespoon butter over medium heat. Add the granulated sugar, calvados, and apples, and cook, stirring occasionally, until the apples are tender but not falling apart, about 6 minutes.
Flip the opposite side of the omelet over the center to complete the letter fold, then invert the skillet and omelet onto a plate, seam side down. Dust with confectioners' sugar and serve immediately.
Repeat with the remaining 1⁄2 tablespoon butter, custard, and apples to make another omelet.
Notes:
Cover the sliced apples with a sprinkling of lemon juice to stop them going brown while you are preparing the rest of the ingredients.
