Apples, cider and/or Calvados together feature in a great many Normandy recipes, often with cream, including vegetable, fish and meat dishes as well as desserts such as this beauty.
Preparation and cooking time: 10 minutes
Eggs x 10
Dessert apples x 3
Butter x 50g
Caster sugar (superfine), a sprinkling
Double cream x 20ml plus 3 tablespoons for the second stage
Calvados or Cider Brandy
Peel, core and slice the apples.
Beat the eggs with a pinch of salt and 3 tablespoons cream.
Cook the apples with the butter and some sugar (to taste) until the soften and start to brown.
Add the cream and reduce it.
Add the Calvados or cider brandy to the cream and stir them together.
Cook the omlelette: Melt some butter in a deep frying pan or sautee pan. Pour the eggs into the pan and move them around gently, tilting the pan so that the uncooked egg moves into the areas of the pan left bare.
When it is cooked but still soft (not leathery) fill the omelette with the apple mixture and fold it over. Sprinkle it with sugar.
Glaze the omelette under a hot grill.
And serve it. Preferably with a small glass of Calvados or a medium-sweet cider.