Alma Lach

Omelette au Grand Marnier

Basic Dessert Omelette

Preparation info
  • Serves

    1

    .
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 eggs per person
  • 1 tablespoon sugar
  • 1 tablespoon crè

Method

  1. This recipe is for one omelette. Double, triple, or quadruple it, but keep the same proportions. Big omelettes are hard to handle.
  2. Put eggs, sugar, crème, Grand Marnier, and salt into bowl ready to beat. (Add salt now; it’s not possible to salt a dessert omelette after it is cooked.)
  3. Toast butter in scoured omelette pan, but do not let it burn. Beat