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.
Recipe information
Yield
Makes 4 servings
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)
Preparation
Step 1
Whisk eggs, cream, flour, sugar, vanilla, and salt in a medium bowl until blended.
Step 2
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.
Step 3
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.
