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Omée Valée d'Auge

Unlike the classic omelettes served as the main dish, the Vallée d'Auge omelette is sweet, rich in cream and garnished with apples. It is flambéed with Calvados before being served still hot.

For 4 people :

  • 3 apples
  • 50 g butter
  • 25 g sugar
  • 50 ml of cream
  • 8 eggs
  • 1 tablespoon of sugar
  • 1 tablespoon icing sugar
  • 30 ml Calvados from Pays d'Auge

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

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

Add the crème fraîche off the heat and let cool.

Crack the eggs in a bowl and whisk them. Add the powdered sugar.

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

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

Fold over the edges and sprinkle with icing sugar.

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

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