May 11, 2018
Breakfast, Eggs, Fruit,
Apple, French, Stove Top, Gluten-Free, Vegetarian, Alcohol, Kosher Dairy more
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"Recipe source: Saveur (May 2016)"
In a measuring cup combine the milk, 1/2 teaspoon salt and the eggs, whisking until smooth.
In a 10 inch skillet warm 1 tablespoon butter over medium heat. Add the sugar, calvados and apples, cook, stirring constantly until the apples are tender (5-6 minutes). Stir in the remaining 1/2 teaspoon salt and then scrape the apples out of the skillet and onto a plate.
Return the skillet to medium heat and melt 1/2 tablespoon butter. Pour in half of the egg mixture and cook, stirring constantly to create small curds. When no more liquid egg covers the bottom of the pan, stop stirring, to allow the omelet to set. Spoon half the cooked apples down the center of the eggs, then using a spatula, fold one third of the omelet over the apples. Flip the opposite side of the omelet over the center to complete the letter fold, then invert the skillet and melt onto a plate, seam side down. Dust with confectioners' sugar and serve immediately. Repeat with the remaining 1/2 tablespoon butter, custard, and apples to make another omelet.
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