Omelette au Grand Marnier

Basic Dessert Omelette

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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