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Omelette aux Pommes
Apple Omelette
- Serves
3
- Difficulty
Easy
By Anne Willan
Published 1981
This dessert is popular throughout Brittany and Normandy - both apple country. To serve six people, double the quantity of filling and make two omelettes, rather than trying to make a single large one which would be difficult to cook and fold. To make ‘omelette aux pommes flambée’ flame the filled omelette with calvados.
Ingredients
Method
Peel and core the apples and cut them in thin slices. Heat half the butter in a frying pan, add the apple slices and sauté over a medium fire, stirring often, for 10 minutes or until tender but not falling apart. Sprinkle with sugar and continue to sauté the apples until lightly caramelized. Stir in the cream and calvados.
Beat the eggs, salt and remaining sugar until thoroughly mixed.