Omelette Valée d'Auge

Unlike the classic omelettes served as a main course, the Auge Valley omelette is sweet, rich in cream and filled with apples. It is flambéed with Calvados before being served while still warm.

 

For 4 people:

  • 3 apples
  • 50 g of butter
  • 25 g of sugar
  • 50 ml of fresh cream
  • 8 œufs
  • 1 tablespoon of sugar
  • 1 tablespoon of powdered sugar
  • 30 ml of Calvados du Pays d'Auge

 

Peel the apples and cut them into small cubes, taking care to remove the core.

Melt the butter in a frying pan and brown the apples.
Add the sugar and caramelize for a few minutes.

Add the fresh cream off the heat and let cool.

Break the eggs into a bowl and whisk them. Add the powdered sugar.

Cook in a buttered pan ¼ of the batter over medium heat.

Once the omelet is cooked, garnish it with ¼ of the apples.

Fold in the edges and sprinkle with powdered sugar.

Pour a little Calvados on the omelette and flambé. Serve immediately.
Repeat the operation for the three remaining omelettes.

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+33 (0)2 31 14 40 00
info@indeauville.fr


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