Sweet Omelet

• 6 eggs, or 4 eggs plus 3 egg yolks
• ½

Whip the crème fraîche and set aside. Beat the eggs, but not too much, with a pinch of salt. Add the sugar and fold in the whipped cream.

Cook the omelet in butter, turn it onto a warmed dish, and dust it with confectioners’ sugar.

Heat a skewer until it is almost red hot. Use it to draw out a criss-cross pattern that will turn a nice caramel color.

Serve immediately.